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.