Broad bean, pecorino and olive bruschetta
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Ingredients
- 250g baby broad beans, double-podded
- 8 mint leaves
- 30g pecorino (or vegetarian alternative), grated, plus extra to serve
- 1 lemon, zested and juiced
- 50ml olive oil
- 6 slices focaccia, toasted
- 3 tbsp Taggiasche olives, pitted and sliced
Method
- STEP 1
Use a pestle and mortar to pound together the beans, mint leaves and a pinch of salt until the beans are just crushed. Tip into a bowl and fold in the pecorino, lemon zest and juice and olive oil. Season to taste.
- STEP 2
Cut the focaccia into small pieces and spread thickly with the bean mixture. Sprinkle with the olives and some more pecorino before serving.
