Broad bean, mint & goat’s cheese crostini

Broad bean, mint & goat’s cheese crostini

Posh Toast
12 crostini
25 mins

Fresh broad beans are a world away from their canned or frozen brethren. Here, crushed to a rough paste and perked up with lemon juice, they make a healthy spread that sings of spring. Like peas, broad beans love mint.


Quantity Ingredient
350g podded broad beans, defrosted if frozen, (fava)
1/2 lemon, zested
squeeze lemon juice
2 tablespoons extra virgin olive oil, plus extra to drizzle
handful mint leaves, roughly chopped
12 thin slices sourdough baguette
25g skin-on hazelnuts
85g ashed goat’s cheese
handful red amaranth micro leaves, (optional)
freshly ground black pepper


  1. Preheat the oven to 160°C fan.
  2. Bring a large pan of water to the boil. Drop the beans into the boiling water and simmer for 1–2 minutes, then plunge into ice-cold water. Drain and pop the broad beans out of their skins, then transfer to the bowl of a food processor. Add most of the lemon zest, the juice, oil and some seasoning, then whizz briefly to a chunky paste, or pop into a bowl and crush with a fork. Stir through the mint.
  3. Drizzle the bread with a little oil and place on a baking tray. Pop the hazelnuts on a lipped baking tray and place both in the oven. Bake for 6–8 minutes until the bread is golden and crisp and the hazelnuts are golden brown. Leave the nuts to cool a little, then roughly chop them.
  4. Spread the toasted slices with broad bean purée, then crumble over the goat’s cheese and scatter with the toasted hazelnuts. Top with the remaining lemon zest and, if using, a few micro amaranth leaves.
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