Summery greens & goat's cheese crostini

• frozen broad beans250g g

  or peas, defrosted

• garlic clove↗1

  roughly chopped

• extra-virgin olive oil↗ tbsp
• pack crumbly goat's cheese↗100g g
• handful mint↗

  leaves, chopped

• thin baguettes↗4
• olive oil

Step-by-step instructions

1. 1

   If using broad beans, pop each bean out of its white shell. Then put the shelled beans or peas into a small blender with the garlic and a generous amount of seasoning. Pour in the olive oil and whizz together to form a smooth paste. Leave in the fridge for up to 2 days. When ready to serve, loosen the paste with a little water until spreadable, then spoon some over each crostini. Crumble a little goat’s cheese over each one and finish with a scattering of mint.

2. 2

   For the crostini bases, cut each of the 4 baguettes into 20 slices, ½cm thick, discarding ends. Drizzle with olive oil and place under the grill. Cook for 2-3 mins until lightly golden, then turn over and cook for another 1-2 mins until golden and crisp all over. Do this in batches and store in a large, airtight container at room temperature for up to 3 days.