Seasonal Broad Bean Crostini
One of my favourite summer veggies is the broad bean so I really wanted to use them in a recipe for the MoFo. I decided to use the beans to make a yummy topping for some crostini. To continue the celebration of summer veg, I added a bit of crunch with some finely diced radishes. The amount given made 10 small crostini but could be scaled up easily to make more and the broad beans could be cooked and mashed ahead of time if need be.
Cook 130g of fresh broad beans in boiling water until just cooked, a couple of minutes. Take off the heat, drain and run under cold water to cool. Once cool, pop the beans out of their skins to release the bright green bean inside.
Add a couple of tablespoons of either vegan creme fraiche or vegan yoghurt, a couple of teaspoons of olive or rapeseed oil, a squirt of lemon juice and plenty of salt and pepper and puree the beans. I left mine a bit chunky to give a bit of texture but its up to you how much you puree. To puree the beans, I used the mini attachment on my immersion blender but you could use a blender or food processor. If you’re feeling up to it, you could mash by hand! I also added a teaspoon of finely chopped fresh mint to the pureed beans.
For the crostini, I toasted some sliced seeded baguette. Top with the bean puree and finish with some finely diced radish.