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    Crushed broad bean crostini with jamón Serrano

    Crushed broad bean crostini with jamón Serrano recipe

    A vibrant green purée of broad beans, smashed up with mint and served with lashings of Spanish ham makes for the perfect Spanish-style tapas when smeared onto hot crostini.

    Print Recipe

    Crushed broad bean crostini with jamón Serrano

    Serves: 4
    Cooking Time: 10 mins

    Ingredients

    • 700g broad beans, blanched and shelled
    • a handful of fresh mint leaves
    • a handful of pecorino, finely grated
    • extra virgin olive oil, to taste
    • freshly squeezed lemon juice, to taste
    • salt and freshly ground black pepper, to taste
    • ciabatta, sliced and toasted, to serve
    • 250g jamón Serrano, to serve

    Instructions

    1

    Using a pestle and mortar or a food processor, crush or blend the broad beans and mint to form a chunky purée.

    2

    Stir in the pecorino and add the olive oil to loosen the mixture until the consistency is to your liking. Add lemon juice and season to taste.

    3

    To serve, dollop the purée onto a ciabatta slice and serve with the ham.

    Notes

    To drink: DeWaal Viognier is a crisp, spicy viognier which will bring out the flavours in this dish.

     

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