Broad bean bruschetta with mozzarella and basil

These starter-sized treats of griddled bread topped with garlic, crushed broad beans and mozzarella are great appetisers to kick-start a summer barbecue
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Broad bean bruschetta
Broad bean bruschetta with mozarella and basil
Preparation time: 30 minutes
Cooking time: 5 minutes
Makes: 14


* 500g fresh broad beans, podded
* 1 tbsp olive oil (try lemon-infused olive oil to enhance flavour)
* 10g fresh mint, chopped
* 10g fresh basil, chopped
* 1 petite parisienne from the Waitrose fresh bread shelf, or a ciabatta loaf
* 1 clove garlic
* 125g buffalo mozzarella, drained and roughly torn
Extra basil leaves and olive oil, to serve


1. Cook the broad beans in lightly salted boiling water for two to three minutes, until just tender. Drain well, refresh in cold water and drain again.

2. Slip each bean out of its grey skin and into a large bowl - you should end up with about 300g of bright emerald green beans.

3. Lightly crush the beans with a fork, or place in a food processor and pulse lightly, taking care not to over process them as you want to retain some texture. Stir in the olive oil and herbs.

4. Cut the bread into 14 x 2.5cm thick slices on the diagonal. Toast the bread on both sides, preferably in a griddle pan to create griddle marks, or on a barbecue.

5. Rub the toast with the garlic clove. Scoop some of the broad bean mixture on top of each piece of toast. Top with the torn mozzarella, garnish with a basil leaf and drizzle with a little more olive oil if desired. Serve with a sprinkling of freshly ground black pepper.

Cook's tips

* Fresh broad beans can be substituted with frozen broad beans - just cook for three to four minutes. The broad bean mixture can be prepared in advance. Keep in the fridge and assemble just before serving.

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