Wednesday, October 3, 2012

Broad Beans and Mint on Toast

Suddenly we have so much to eat in the garden!

Make delicious Broad Bean and Mint (Pesto) on Ciabatta Toast

Peel and Shell broad beans into a bowl – about 2 to 3 cups (our beans are so tender, we use it fresh - some recipes boil for 3 minutes)
Crush beans a little with 2 Table spoon olive oil.
Add a handful of chopped Mint (about half cup chopped)
1 Table Spoon of grated Parmesan
Cut Ciabatta long ways and toast. Rub the slices of toasted bread with a garlic clove.
Top the toast with the above mix, more Parmesan, a little Olive oil, Coarse salt and Black Pepper.

Or click for Jamie Oliver Broad Bean Receipe. Enjoy . . . !