Broad beans (fava beans for American readers) come into
season in Britain in June. This recipe comes from
The Kitchen Garden section of my latest book
National Trust Simply Baking.
Try serving them here as a nibble with drinks or as part of a summer
picnic. You can make both the crostini
and the topping in advance
Makes about 20 crostini
½ sourdough baguette
1 fat clove garlic, cut in half
1-2 tablespoons extra virgin olive oil
BROAD BEAN TOPPING
200g/7oz shelled broad beans
1 small clove garlic, finely chopped
2 teaspoons finely shredded fresh sage leaves
4 tablespoons extra virgin olive oil
85g/3oz barrel-cured feta cheese, crumbled
1-2 tablespoons lemon juice
salt and freshly ground black pepper
1 Preheat the oven to fan 180ºC/gas 5. Cut the bread into about twenty 1cm/ ½ inch
thick slices. Rub with the cut clove of
garlic and drizzle with olive oil. Place
on a baking sheet and bake for 10 minutes or until crisp and golden . Cool on a wire rack. Once cold, store the crostini in an airtight
tin if not using within a few hours.
2 To make the topping, drop the broad beans
into a pan of boiling unsalted water.
Return to the boil, cover and simmer for 2-3 minutes or until tender,
then drain and cool under cold running water.
Pop each bean out of its pale green skin to reveal the bright green
3 If you have a pestle and mortar, gently crush
the broad bean kernels, in batches, aiming for a crumbly, rough texture rather
than a smooth paste. Transfer to a
mixing bowl. Put the garlic, sage and 1
tablespoon of olive oil in the mortar.
Gently crush and mix into the broad beans. Mix in the crumbled feta cheese. Add the lemon juice to taste, along with the
remaining olive oil. Season to
taste. If not serving immediately, cover
4 If you don’t have a pestle and mortar,
roughly crush the beans with a potato masher, and crush the garlic and sage
with the back of a spoon.
5 Shortly before you’re ready to serve, bring
the broad bean mixture up to room temperature and spoon on to your crostini.