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Crostini Minted Broad Bean

Vibrant Seasonal Crostini with Minted Broad Bean Purée and Watercress

This recipe for Crostini with Minted Broad Bean Purée and Watercress really says Spring is here. It has such a vibrant green colour and fresh taste. Also, the contrast between the crunchiness of the sourdough crostini and the soft broad bean puree is … Well, you can make the recipe and find out for yourself.

I have included a dairy free option, to suit vegans or anyone with a dairy intolerance. It is also delicious.

You can leave the outer skin on the beans, but squeezing the inner bean out is a fun job. You could rope in any children in your life to do it or do yourself – it’s quite relaxing if you have the time! It will make a much more vibrant looking and tasting puree.

Crostini Minted Broad Bean

For six crostinis take:

Sourdough loaf, sliced

Olive oil

350g podded broad beans

1 garlic clove

Leaves from a small bunch of mint

Half a lemon, zest and juice

½ tsp of chilli oil or flakes (optional)

½ tsp caster sugar

200g feta cheese (or for a dairy-free version, 150g of tinned coconut milk or coconut yoghurt or oat yoghurt, and sea salt)

2 handfuls watercress

Freshly ground pepper to taste

Crostini Minted Broad Bean

Method

Preheat the oven to 180°C/160°C fan/Gas 4

Brush six slices of the sourdough with olive oil on both sides, then put them on a baking tray and pop them in the oven for 10 to 12 minutes, until they are crisp and golden.

Meanwhile, cook the broad beans in a pan of boiling water for 4 minutes, then drain and tip into a bowl of cold water. To pop the inner beans out of the grey skin, make a small tear in the skin with your nail and gently squeeze them out.

Set aside the smallest mint leaves and a handful of the watercress.

Blitz together the beans, garlic, mint, lemon zest and juice, chilli, sugar, feta or dairy-free ingredients, watercress and pepper in a blender, or use a hand blender or potato masher. Check the seasoning and adjust to taste.

Spread the puree onto each slice, top with some watercress and a drizzle of olive oil and enjoy!

Crostini Minted Broad Bean

Recipe by Caroline’s Cookery

Find other recipes here

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