Introduction
Bruschetta with broad bean cream is a fresh and tasty appetizer that celebrates the simple and genuine flavors of Mediterranean cuisine.
Broad beans, spring legumes with a delicate and slightly sweet taste, are transformed into a velvety cream enriched with pecorino cheese, olive oil and a touch of lemon.
This combination creates a symphony of flavors that marry perfectly with the crunchiness of the toasted bread.
The addition of chopped fresh mint gives the dish an aromatic note that makes it even more irresistible.
Ingredients
Recipe
In a large pot, bring 2 quarts of water to a boil
Remove the beans from the shells and blanch in the boiling water for 30 seconds. Place the beans into a ice bath (in a bowl add water and ice).
Using a small paring knife, peel away the pale skin of each bean. You should get a yield of about 1 1/2 cups of shelled, peeled beans.
Place the beans, cheese, oil, lemon juice, and pepper into a food processor and blend until it achieves a creamy consistency.
Finely chop the mint and stir it into the mixture.
Prepare your Bruschetta Classica. Spread the bean tapenade generously on each slice and shave fresh Pecorino and drizzle some Pornanino Olive Oil on top before serving.
Azienda Agricola Pornanino
Radda in Chianti
Siena – Italy
Partita IVA: 00915810527
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