Smashed Broad Bean and Mozzarella Brushetta
British broad beans are at their peak now, use the smallest you dare, and enjoy this fresh, seasonal lunch! Serves 2:
- 200g broad beans
- Juice of 1/2 lemon
- 50g grated parmesan
- Few basil and or mint leaves
- 1 ciabatta
- 1 mozzarella
Cook the beans until just tender, drain and put in a bowl. Add the lemon juice, parmesan, herb leaves, plenty of black pepper and a little olive oil. Use a potato masher, and smash the beans until still chunky but mixed with the other ingredients. Cut the ciabatta in half, toast lightly, then smear the cut side with a little olive oil and a clove of garlic. Pile the beans on the toast, top with the mozzarella torn into pieces, and a few basil leaves to garnish.