BROAD BEAN BRUSCHETTA

With lemon, olive oil & mint

Serves: 4-6 as canapés/appetizers

Cooking time: 20 mins

• 500g/17.6oz frozen broad beans
• 1 lemon, juice and zest
• 2 tbsp extra virgin olive oil, plus extra to drizzle
• 4 sprigs fresh mint, leaves chopped, baby leaves picked
• 75g/2.6oz Ivy’s Reserve Vintage Cheddar, half finely grated, half thinly sliced
• 1 baguette, sliced and toasted
• 1 garlic clove, halved
• Chilli flakes, to finish

1. Place a pan of water over a high heat and bring to a boil. Add the broad beans and cook for 2-3 mins. Drain and run under cold water until completely cold. Peel off the tough outer shells and discard.
2. Tip the broad beans into a bowl and use a fork to mash slightly, or, alternatively, use a pestle and mortar to mash more fully. Add the lemon juice, extra virgin olive oil and chopped mint. Add the grated Cheddar, season and mix to combine.
3. Drizzle a little extra virgin olive oil over the toasted baguette and rub one side with the halved garlic clove. Top each slice of baguette with the mashed broad beans and sprinkle over the sliced Cheddar. Finish with the lemon zest, baby mint leaves, chilli flakes and another drizzle of extra virgin olive oil and serve.