Broad Bean & Avocado Bruschetta

Brii from Briggishome is hosting both editions of Weekend Herb Blogging and this week I'm enjoying broad beans.


Having successfully grown beans and peas, I decided to try my luck with broad beans. They certainly grew tall and strong and were teasingly full of flowers but not a single broad bean eventuated. Imagine my surprise and delight when I returned from Italy to find these plants full of broad beans.

With such a fresh crop of beans I've decided to whip up a quick and tasty bruschetta - with crunchy slices of grilled ciabatta, topped with crushed avocado, broad beads and marinated fetta.

Broad Bean & Avocado Bruschetta

Ingredients

• fresh broad beans
• avocado, roughly crushed
• salad onion, very finely sliced
• lemon
• salt and pepper
• persian fetta
• ciabatta bread, sliced
  

Prepare the Broad Beans:

For the best result who need to double pod the beans. Once you've removed the beans from the pod, blanch them in boiling water for about 10 seconds and then drain - placing the beans in cold water to stop to cooking.

Pop the bean from its skin - reserving the bean and discarding the skin.

When you see what the skin looks like and just how thick it is, you really don't want to be eating it.



Doesn't this look much nicer?



Place the beans into a bowl with some finely sliced salad onion - using your fingers, give it a mix to loosen the beans and split them into two. I've dressed this with a little oil from the Persian fetta. Taste and adjust the seasoning.

Prepare the avocado:

Halve, stone and peel the avocado. Cut into chunks, squeeze over with a little lemon and a pinch of salt and then using a fork, roughly mash it. Place into a bowl to serve.

Prepare the bread:

I used a ciabatta bread but use whatever bread you prefer. Cut it into thick slices and grill.

To serve:



I like the casual approach and a DIY bruschetta - a bit of avocado on the bottom, next the beans and a little cheese on top.