Crushed broad bean crostini with jamón Serrano

November 17, 2008 (Last Updated: January 11, 2019)
Crushed broad bean crostini with jamón Serrano recipe

A vibrant green purée of broad beans, smashed up with mint and served with lashings of Spanish ham makes for the perfect Spanish-style tapas when smeared onto hot crostini.

Print Recipe

Crushed broad bean crostini with jamón Serrano

Serves: 4
Cooking Time: 10 mins

Ingredients

  • 700g broad beans, blanched and shelled
  • a handful of fresh mint leaves
  • a handful of pecorino, finely grated
  • extra virgin olive oil, to taste
  • freshly squeezed lemon juice, to taste
  • salt and freshly ground black pepper, to taste
  • ciabatta, sliced and toasted, to serve
  • 250g jamón Serrano, to serve

Instructions

1

Using a pestle and mortar or a food processor, crush or blend the broad beans and mint to form a chunky purée.

2

Stir in the pecorino and add the olive oil to loosen the mixture until the consistency is to your liking. Add lemon juice and season to taste.

3

To serve, dollop the purée onto a ciabatta slice and serve with the ham.

Notes

To drink: DeWaal Viognier is a crisp, spicy viognier which will bring out the flavours in this dish.

 

More From FHE:

November 17, 2008 (Last Updated: January 11, 2019) By
Send this to a friend