Broad bean bruschette

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German recipe at the end / Rezept auf deutsch am Ende des Beitrages

Simple broad bean bruschette have an effortless & understated elegance about them, not only do they have the looks, they taste spectacular, too. Vivid green broad beans brightened by a little lemon & fresh mint, get piled on creamy ricotta & grilled bread and are finished by a sprinkle of fleur de sel (sea salt flakes).

Absolutely heavenly as a starter or great with drinks, they’ll also transform into a perfect lunch or light supper, which I could eat anytime: and I have done so again & again before I noticed that I might want to take a picture to share them. Adding a few slices of smoked salmon can make them a more substantial meal, if needed.

Broad beans are in season from spring to late summer (now), so in case you have overindulged on broad beans at the beginning of the season (yeah, me) and then sort of forgot about them when faced with summer’s abundance of other vegetables (corn, tomatoes, aubergines, zucchini…) there are still ample opportunities to rectify that grave oversight right now (revert to frozen, when out of luck for fresh).

broad beans with lemon & mint

We had these fabulously fresh bruschette (in a Meyer lemon version) as company to Tuna crudo & little orange discs of Tandoori octopus with preserved lemon relish – a fantastic start to a great evening with friends.

There is hardly need for a detailed recipe since proportions and seasonings depend on taste and preference anyway, so just use the amounts as guidelines.

 

Broad bean bruschette


Broad bean, mint & ricotta bruschette

Adapted from Russel Norman’s Pulpo. A Venetian cookbook (of sorts), this amount of beans serves 4 as a starter or two for a light lunch or supper

 

1 cup broad beans (from roughly 1½ lbs broad beans)
zest & juice of ½ – 1 lemon (or Meyer lemon)
olive oil
a handful of mint leaves
salt & pepper
rustic baguette (Parisette), Italian country loaf or ciabatta, sliced at an angle
1 garlic clove
fresh ricotta
fleur de sel / sea salt flakes

 

Pod your beans and blanch them for 5 minutes, refresh in ice water and remove the outer leathery skin. Dress with lemon zest, lemon juice & olive oil to taste and toss with chopped mint (keep some for a final garnish). Season with salt & freshly ground black pepper.

Grill bread slices on a hot griddle (or toast them). Rub the slices with the just cut side of the garlic clove (cut again after a while to rub remaining slices) and drizzle with some olive oil.

Spread ricotta onto the grilled bread & top with the lemony, minted beans. Garnish with more chopped mint, lemon zest and fleur de sel or a few sea salt flakes

 

broad bean bruschette


Bruschette mit Saubohnen, Minze & Ricotta

Adaptiert von Russel Normans venezianischem Kochbuch Polpo. A Venetian cookbook (of sorts). Diese Menge an Bohnen reicht für 4 als Vorspeise oder 2 als leichtes mittagessen

 

Saubohnen oder Dicke Bohnen (von ca. 750g ganzen Bohnen)
Olivenöl
geriebene Schale und Saft von ½ – 1 Zitrone (oder Meyerzitrone)
Minze, fein gehackt
Salz & Pfeffer
rustikales Baguette (Parisette), schräg geschnitten für lange Scheiben
1 Knoblauchzehe
frischer Ricotta
Bohnen auspalen und für ca. 5 Minuten blanchieren, dann in Eiswasser abschrecken und die harte Haut entfernen. Die kleinen grünen Bohnenkerne mit etwas Olivenöl, Zitronensaft, geriebener Zitronenschale (nach Geschmack) und frischer Minze (ein paar Streifchen zum Garnieren zurückbehalten) vermischen und mit Salz & Pfeffer würzen.

Die Brotscheiben auf einer heißen Grillplatte (oder Grillpfanne, sonst einfach toasten) rösten, anschließend die Oberseite mit frisch angeschnittenem Knoblauch reiben (besser jedes Mal neu anschneiden) und mit ein wenig Olivenöl beträufeln.

Ricotta auf jede Scheibe streichen, dann die zitronige Bohnenmischung darauf verteilen. Mit etwas mehr Minze garnieren.

 

 

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