Broad Beans and Fresh Mint Bruschetta

Ingredients:

350g shelled broad beans, fresh or frozen
1 garlic clove, peeled
1 tablespoon lemon juice, freshly squeezed
3 tablespoons extra virgin olive oil
10 medium pitted green olives, chopped
12 fresh mint leaves, finely sliced
1 ciabatta loaf, cut into 8 slices, about 2cm thick
Salt and freshly ground black pepper

Method:

1. Half-fill a medium saucepan with water and add one teaspoon of salt. Bring to the boil.

2. Cook the broad beans with the garlic in boiling, salted water for six minutes, or until tender. Drain in a colander and refresh under cold water. Leave to cool.

3. Slip the beans out of their skins, and place in a food processor with the garlic and lemon juice. Slowly blitz to a puree, adding the oil a little at the time to create a smooth, spreadable mixture. If the mixture is too thick add a little water.

4. Once ready, stir in the olives and half the mint, and season with salt and pepper. Set aside.

5. Pre-heat a griddle pan until hot. Toast the ciabatta for about three minutes on each side, or until dark brown and crusty. Leave to cool slightly.

6. Spread the bean mixture over one side of the ciabatta slices, and arrange the bruschette on a large serving plate. Sprinkle over the remaining mint and serve.

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