I have been running past these broad beans with the dog and I kept meaning to go back with my camera to take some photos. I eventually remembered and got stung by a bee on my little finger when I did. I had forgotten how much that hurts. The things I do for you…
I also photographed some spring onions (Spanish ones are massive in case you were wondering) and some young leeks. These three things are cheap and plentiful at the market right now as well as spring garlic shoots.
So this is less of a recipe and more of a, placing of ingredients on some toasted bread, really. You can do that even if you have guests, which we did. The good thing about that is that you can get them to help with the podding. (Thanks Lindsey)
I bought a kilo of broad beans so sharing the job was a good idea. Podding the beans is the first part then you blanche them for a few minutes in boiling water, cool them down under cold running water, then you squeeze the bright green, sweet beans out of their pale jade cases.
This may sound like a faff too far but it is hardly taxing (while sipping a cool drink under an umbrella) and it really makes all the difference to the freshness of the dish. Look at the colour of them, aren’t they pretty?
Broad Bean Bruschettas with Goats Ricotta & Spring Onion Recipe
Serves (who knows depends how hungry you are) 4-6? Vegetarian
- 1 kilo broad beans still in their pods
- a handful of finely sliced spring onions
- a handful of rinsed, finely sliced baby leeks (or small leek)
- a handful of finely sliced spring garlic/green garlic
- dried (or fresh) thyme leaves
- lemon juice
- a handful of fresh parsley, chopped (plus leaves for garnish)
- olive oil
- sea salt & black pepper
- goats ricotta (or soft goats cheese/feta)
- a nice baguette/ciabatta (or 2) sliced on the diagonal
Pod the beans then cook in boiling salted water for 2 minutes. Plunge into cold water to stop the cooking or run under the cold tap until cold. Then squeeze the bright green beans out of their pale green cases.
Toast the baguette slices on both sides under the grill and set aside.
Heat 1 Tbsp olive oil in a frying pan over a medium heat, add the sliced spring onions, leeks and green garlic. Season with salt, pepper and a little thyme. Cook for a minute or so until starting to soften, then add the broad beans, stirring to coat. Cook for a few minutes more, add a squeeze of lemon juice, the chopped parsley and check for seasoning.
Spread or crumble a layer of goats ricotta/cheese on each baguette slice, top with a spoonful of the broad beans and put on your serving plate. Continue with the rest.
To serve, top with some fresh parsley leaves, a sprinkling of sea salt and a few drops of olive oil.
I know I said I would let you know about our new business venture in this post. Well I lied. You’re gonna have to wait.
Have a lovely weekend!!