BRUSCHETTA WITH SMASHED BROAD BEANS
1 clove garlic
About 2 kg of broad beans, double peeled and chopped to make 2 cups
100 ml olive oil
6 slices toasted sourdough, rubbed with extra garlic and drizzled with oil
200 gm parmigiano reggiano, shaved
½ lemon
Crush garlic with a little salt in mortar and pestle. Gradually add broad beans and olive oil while pounding until mixture becomes a green paste.
Spread broad bean mixture on toast and top with parmesan shavings. Drizzle with extra olive oil and a squeeze of lemon.
