Crushed broad beans with garlic and lemon crostini


You'll need

500 gm podded broad beans (about 2kg unpodded) ¼ Spanish onion, finely chopped 1 small garlic clove, finely chopped 100 ml each extra-virgin olive oil and olive oil 1/3 cup (firmly packed) mint, coarsely chopped 1 lemon, finely grated rind and juice only   Garlic and lemon crostini 80 ml (1/3 cup) extra-virgin olive oil 1 lemon, finely grated rind only 24 thin slices sourdough bread (about 1 large loaf) 1 garlic clove, halved

Method

  • 01
  • Preheat oven to 200C. For garlic and lemon crostini, combine oil and lemon rind in a bowl, season to taste. Place bread in a single layer on oven trays, drizzle with oil mixture, turn and repeat. Bake, turning once, until golden and crisp (4-6 minutes), then rub with cut-side of garlic and cool to room temperature. Makes 24. Garlic and lemon crostini will keep stored in an airtight container for 1 week.
  • 02
  • Blanch broad beans until just tender (1-2 minutes), then refresh. Drain, remove skins (discard), combine in a food processor with onion and garlic and pulse until coarsely crushed. Transfer to a bowl, stir in oils, mint, lemon rind and juice, season to taste and serve with garlic and lemon crostini.

When broad beans are out of season this dip works well made with peas. A combination of the two is great too. Add some very thinly sliced prosciutto for a meaty element - the saltiness works well with the lemony freshness of the dip.


At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

Jan 2010

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