Tonia George's Bruschetta with Broad Beans, Pecorino and Mint Oil

Name: Tonia George's Bruschetta with Broad Beans, Pecorino and Mint Oil
Yield: 6
Cuisine: Italian
Ingredients: 7tbsp extra virgin olive oil; 1 sprig mint, leaves only, shredded; 350g podded broad beans or peas; 1 garlic clove, peeled; 75g pecorino, shavings or grated coarsely; ½ lemon, juice; 12 olive oil and rosemary bruschetta; salt and freshly ground black pepper

Over a year ago 3,734 views

Serves: 6

Italian Starter 🎉 Party Food 👨‍👩‍👧‍👦 Family Food ☀️ Summer

Ingredients

7tbsp extra virgin olive oil
1 sprig mint, leaves only, shredded
350g podded broad beans or peas
1 garlic clove, peeled
75g pecorino, shavings or grated coarsely
½ lemon, juice
12 olive oil and rosemary bruschetta
salt and freshly ground black pepper

Accompaniment

Description

Make this early in the bean season so their green jackets are still soft and you can skip the extra podding stage. You can use fresh or frozen peas instead.

Method

1
Place 3tbsp of the oil and all the mint in a jug, season and set aside. Heat a large saucepan of water until boiling. Tip the beans or peas into the pan and bring back to the boil. This should take roughly 3-4 minutes.

Drain and run under cold water, before setting about the slightly laborious job of slipping the broad beans, if using, out of their dull green jackets.

Discard the skins and place the beans or peas in a food processor with the garlic, half the cheese, all the lemon juice and the remaining olive oil. Blend until you have a chunky paste, season and taste, then season again if need be.

Spread this on the bruschetta and scatter with the remaining pecorino, drizzle everything with the mint oil and scatter over lots of black pepper.