:: Broad Bean Crostini

September 5, 2009 at 12:37 pm 4 comments

I made the decision after much talk, to finally learn how to grow my own vegetables this year. I’ve been pretty proud of my herb garden the last few years, so it was definitely time to make the plunge and become a real gardener! Unfortunately the last few months have been a bit crazy so I haven’t had as much time to look after the garden as much as I would have wanted, but that hasn’t stopped the veggies growing!

I never thought I would do it, but here it is my first recipe using my very own garden produce! I’m going to do a post with all the photos from my little vegetable over the last few months but for now, here is a recipe using one of the easiest vegetables I have had the pleasure of growing! Broad beans were definitely the most entertaining to watch growing from seed. They grow on a really sturdy stalk, and are fascinating to watch explode into giant, green torpedoes, perfect for picking!

Broad Bean Crostini

This is a perfect way to savour the fresh flavours of home grown broad beans.  The thick broad bean paste can also be stirred through pasta for a tasty supper.

Serves 4
150g of shelled broad beans.
2-3 mint leaves.
½ clove of garlic.
3 tablespoon of extra virgin olive oil.
A good handful of grated parmesan cheese.
A good pinch of sea salt and ground black pepper.
A few slices of toasted sourdough bread.

Place the broad beans in a pestle and mortar with the garlic, mint, sea salt and pepper.
Mash it all up until a thick paste forms.
Add the parmesan and a little olive oil to loosen the mixture, stir this through with a spoon.
Check the seasoning and then spread the broad bean mixture onto the toast.
Drizzle with a little extra olive oil, sprinkle with a little more parmesan and serve as a tasty little appetiser.

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Entry filed under: appetiser, bread, broad beans, garlic, mint, parmesan.

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4 Comments Add your own

  • 1. nipitinthebud  |  September 5, 2009 at 1:45 pm

    well Donal you thought you loved cooking before but it takes it to a whole other level when you've nurtured your ingredients from seed. did it taste as amazing at it looks :o3 one for me to try next year – at least with broad beans you can sow them in February if you miss the window in November

    Reply
  • 2. Kristin  |  September 5, 2009 at 7:19 pm

    This reminds me of a similar recipe that I love in Denis Cotter's Paradiso Seasons, but he uses basil and feta. Your version sounds delicious!

    Reply
  • 3. Culinary Cory  |  September 7, 2009 at 1:49 am

    Congrats on the dedication to grow a garden. My intentions to grow my own were all the best. But, I never got around to it. The closest I got was a few potted herbs in my kitchen window. The beans look lovely.

    Reply
  • 4. Donal  |  September 7, 2009 at 11:32 am

    Hey Nipitinthebud!
    Thats what I did- only decided to start growing in Febuary!

    Hey Kristin!
    Oh that sounds delish too- must pick up one of his books!

    Hey Cory!
    I was talking about it so much- so had to finally do it! Herbs are just the start! 🙂

    Reply

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