- 250g frozen broad beans or peas, defrosted
A member of the legume family, broad beans are pretty hardy and adaptable – they grow in…
- 1 garlic clove, roughly chopped
- 3 tbsp extra-virgin olive oil
- 100g pack crumbly goat's cheese
- handful mint leaves, chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
For the crostini bases
If using broad beans, pop each bean out of its white shell. Then put the shelled beans or peas into a small blender with the garlic and a generous amount of seasoning. Pour in the olive oil and whizz together to form a smooth paste. Leave in the fridge for up to 2 days. When ready to serve, loosen the paste with a little water until spreadable, then spoon some over each crostini. Crumble a little goat’s cheese over each one and finish with a scattering of mint.
For the crostini bases, cut each of the 4 baguettes into 20 slices, ½cm thick, discarding ends. Drizzle with olive oil and place under the grill. Cook for 2-3 mins until lightly golden, then turn over and cook for another 1-2 mins until golden and crisp all over. Do this in batches and store in a large, airtight container at room temperature for up to 3 days.