Broad bean crostini

Broad bean crostini
Originally uploaded by louise_marston.

Lunchtime rolls around and I have the following at my disposal:

  • Half a frozen foccacia
  • the end of a piece of St Chevrier Ash – a creamy, tangy goat’s cheese
  • 2 bags of broad beans (fava beans) from Hammersmith farmer’s market on Thursday
  • Seems like a no-brainer, so I put the foccacia into the oven to defrost for 5 or 10 mintes.

    Half an hour later, I have half a foccacia crispbread (you can see it in the background of the photo).

    Well, at least it’s not burnt, and sliced thinly the centre is still chewy and the edges crisp. I pod and blanch the broad beans and pop them out of their little grey skins. Half go into the fridge for tea, and half get ‘bashed’ in my mortar, Jamie Oliver-style, with salt, lemon juice, olive oil and a little grating of parmesan. I spread the St Chevrier on the thin foccacia slices, and top with the broad bean mush. It all turned out much better than those inauspicious beginnings.

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    I’m Louise, and I’m a compulsive baker, cookbook hoarder and a bit of a food geek. I learnt to cook at home, and later at Tante Marie’s cooking school in San Francisco. With a science degree and a background in IT analysis, I like to understand why a recipe works, not just how to do it. Why the rules are there and when they can be broken.

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