We have been baking a lot of bread. When it goes stale we love slicing what is left very thinly and making crispy crostini to add seasonal toppings. For the Crostini all you need is finely sliced bread (up to 2cm) brushed with olive oil and toasted on a really hot non stick pan. Now for the topping.
Ingredients (three portions)
- 100g shelled and double podded green broad beans
- 6gr fresh mint leaves (any kind)
- 15g butter (roughly a Tbsp.)
- Pinch of salt
- 100gr Feta cheese
- 30ml Extra virgin olive oil
- ½ tsp. freshly ground pepper
- For the Feta mash: mash the feta, olive oil and pepper in a bowl until creamy. Set aside.
- You will need around 300g broad beans in pods to yield 100g double podded beans.
- Remove the bean seeds from the pod. Keep the pods aside to make delicious fritters on the same day.
- Blanche the beans in boiling water for at least 3 minutes. Cool and remove the shell. Here is how to do it.
- Melt the butter in a non-stick pan .
- Before it browns add the whole (washed) mint leaves and crisp up on medium heat for a minute or two.
- Before the leaves brown add the shelled and separated beans, a pinch of salt and stir well.
- On each crostini spread a medium thick layer of the Feta mash and top with some beans.
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