Bruschetta of buffalo mozzarella, broad beans and herb oil
Photo by Tamara West
A good bruschetta has its charms, this is so simple, yet utterly delicious
|2 cups||Broad beans|
|½ tsp||Sea salt|
|1 cup||Flat leaf (Italian) parsley, leaves|
|1 cup||Mint leaves|
|80 ml||Extra virgin olive oil|
|2 slices||Toast bread slices, rustic, at least 1 day old, thickly sliced|
|1 cup||Baby rocket|
|120 g||Buffalo mozzarella, ball fresh, drained and sliced into 6 pieces|
- Heat oven to 200C.
- Bring a small pot of water to the boil and blanch broad beans for 30 seconds before draining and refreshing in cold water. Drain and reserve for later use.
- Place salt in a mortar with parsley and mint and grind to a paste.
- Add 1 clove of garlic and grind it into the herbs before adding 60ml of oil, and muddle with the pestle until oil and herbs are combined. Place to one side until ready to use.
- Place bread on a baking tray, drizzle with remaining olive oil and toast in the oven until lightly coloured around the edges.
- Remove from oven and rub well with remaining clove of garlic.
- Place toast on a plate, top with rocket, mozzarella, broad beans and generously spoon over the herb oil. Serve immediately.