Broad beans

This time of year we eat a serious amount of broad beans. Our 13month old daughter is enjoying picking them and eating them fresh in the garden. If any make it inside the house we like to make this Broad Bean Bruschetta.

Recipe:

Broad beans (shelled twice)
Pecorino cheese
Olive oil
1 clove of garlic
Crusty bread

Thinly slice the bread, lay on a tray and drizzle with olive oil. Place them in a moderate oven and cook until a golden colour.

Meanwhile, in a mortar and pestle add the broad beans and generous amounts of pecorino cheese and olive oil. Smash to form a paste. Add some freshly cracked black pepper.

When the bread is golden and crunchy rub one side with a clove of garlic. Top with the broad bean mixture and serve immediately with an extra drizzle of olive oil.

It is simple but extremely tasty!