Broad Bean and Goats’ Cheese Crostini

From Nicola Graimes’ Veggienomics

This makes a light, summery meal or starter. After cooking the broad beans, it’s best to remove their grey outer shell, which can be tough, to reveal the tender green bean inside. The beans are then stirred into a lemony goats’ cheese mousse with some diced kohlrabi. I’d shied away from the alien-looking kohlrabi until fairly recently, but I ’m pleasantly surprised at how good it tastes – like a cross between a radish and a turnip – with a fresh, crisp texture.
 

Broad Bean and Goats’ Cheese Crostini

Serves: 4
Preparation time: 15 minutes
Cooking time: 10 minutes

500g/1lb 2oz/4 cups shelled broad beans
75g/ 2½oz/½ cup peeled and diced kohlrabi
1 handful of mint leaves, chopped
8 thick slices of country-style bread/ciabatta
1 large garlic clove, halved
½ small red onion, thinly sliced into rounds
 
For the Goats’ Cheese Mousse
225g/ 8oz fresh, mild goats’ cheese
zest of 1 lemon
2 tbsp milk
2 tbsp olive oil
sea salt and freshly ground black pepper
 

1. Bring a pan of salted water to the boil over a high heat. Add the broad beans and boil gently for 2–3 minutes until tender, then drain and refresh under cold running water. When cool, peel off the grey outer skins and put the beans in a bowl with the kohlrabi and half of the mint.

2. While the beans are cooking, make the goats’ cheese mousse. Beat together the goats’ cheese, lemon zest, milk and olive oil, then season with salt and pepper. Fold into the broad bean mixture.

3. Toast the bread and rub one side of each slice with the cut side of the garlic. Serve the toast topped with the broad bean mixture and scatter the onion and remaining mint over.
 

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