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Broad bean and pecorino bruschetta
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Prep Time:
35 minutes
Cook Time:
25 minutes
Total Time:
60 minutes
David Prior's vibrant bruschetta features rich pecorino and fava beans elevated with fragrant rosemary, all inspired by a flavorful olive oil.
Ingredients:
  • 2kg fresh broad beans, podded (to give about 400g) (see Notes)
  • 80ml olive oil
  • 3 rosemary sprigs
  • 3 garlic cloves, roughly chopped, plus 1 extra garlic clove, halved
  • 1 loaf ciabatta, cut into 8 thick slices
  • 40.00 ml roughly chopped flat-leaf parsley
  • 100g pecorino, shaved (see Notes)
Instructions:
  • Cook broad beans briefly in hot salted water for 1 minute, then transfer to ice water to refresh and easily remove skins. Keep aside.
  • Gently heat oil, rosemary, and chopped garlic in a pan on low for 15-20 minutes, stirring occasionally to infuse the oil. Be careful not to let the garlic brown.
  • Add some flavorful beans along with a splash of water, and season with just the right amount of salt and pepper. Turn up the heat to medium and cook for 2 minutes until the beans are tender and vibrant green.
  • Preheat a chargrill pan or grill to high while brushing ciabatta with oil. Grill each side for 1-2 minutes until golden and charred. Finish by rubbing halved garlic over the toasts.
  • Place a generous spoonful of beans on top of each toast and then drizzle with oil. Sprinkle with fresh parsley, grated cheese, and a pinch of black pepper before serving immediately.

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