Broad Bean Bruschetta w/ Mint & Peas

Broad Bean Bruschetta w/ Mint & Peas

Serves 2-3

Ingredients

1 cup of broad beans, double shelled

½ cup peas (fresh or frozen is fine) 

Juice of half a lemon

Finely grated rind of 1 lemon

1 Tbsp olive oil

1 Tbsp capers, finely chopped

¼ tsp caster sugar

¼ cup of fresh mint, finely diced

2-3 slices of rye bread

2 garlic cloves

2-4 Tbsp crème fraîche 

¼ cup strong parmesan, finely grated

NOTES

To double shell broad beans first, remove them from the pod, then pour boiling water over the beans and let sit for a few minutes. The beans can then be popped out of their second shell (this shell is more of a grey colour, while the bean inside is a beautiful bright green). It’s a bit of a fiddly process removing the second shell, but it is absolutely worth it; double shelled beans are much more delicate and tasty!

If you can’t get a hold of any crème fraîche, cream cheese will work in a pinch. But do go for crème fraîche if you can - its light, delicate flavour works really well with the other springtime ingredients.

Method

Put the broad beans, peas, lemon juice and rind, olive oil, capers, caster sugar and mint in a medium sized bowl and toss gently until everything is very well combined.

Toast the rye bread. As soon as it’s done toasting, take the garlic cloves and rub them on both sides of the toast (the cloves will seem to almost dissolve into the bread, infusing it with their flavour).

To serve, spread a generous dollop of the crème fraîche over each slice of toast, then top with spoonfuls of the bean mixture and scatter the parmesan cheese on top. Add a generous pinch of salt and some freshly ground pepper. Eat at once.

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