The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

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


  • 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
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 10 people

Featured in

Jan 2010

You might also like...

Spiced mango chutney


Herbed goat’s curd with crudites

Rough olive tapenade with caramelised fennel schiacciata


Smoked trout mousse with riesling jelly and sour cream sable biscuits

Char-grilled asparagus and haloumi with mint and lemon


Sauteed greens with fried salami crumbs

Focaccia col formaggio


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.