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Author Notes: Pecorino cheese and broad beans are a traditional Italian pairing. These elegant grilled toast starters are perfect for cocktail parties. —woo wei-duan
Serves 2 slices
- 250 grams shelled broad beans, frozen or fresh
- 90 milliliters best quality extra virgin olive oil
- 1/2 teaspoon lemon juice
- 8 slices of nice crusty bread
- 20 grams pecorino romano cheese
- lack pepper, freshly ground
- Pour 1.5 litres of water into a saucepan with 15 grams of salt. Don’t worry about the amount of salt as the water is entirely drained, the beans are rinsed, and the outer skin removed. Place the saucepan over high heat and bring the water to a boil. Add the beans to the water and cook until done (depends on the size of the bean -check the package for timing recommendations and continue tasting but typically 6 to 8 minutes). When done, remove the beans from the heat and drain in a colander. Rinse immediately in cold water until cold to touch. Remove the outer husk of the bean by piercing a hole in the skin with your finger nail and then squeezing the bean out into a bowl.
- When all the beans are husked, add 15 mls of the olive oil. Mash the beans with a fork, in a food processor, or in a mortar and pestle. Slowly incorporate another 45 ml of olive oil, adding a little at a time until the beans are a nice chunky mash.
- Slice the bread into 1 cm thick slices.
- Drizzle the remaining 30 mls of the olive oil over the bread and sprinkle with salt, and pepper.
- Put under the broiler or grill until golden. Smear the bean paste onto the bread.
- Shave the pecorino romano cheese using a vegetable peeler and place on top of the bean mash. Grind some black pepper over the top and serve.