easyTime:< 30 minsServes:3-6
These delicious crostini make a light, easy meal or an excellent snack to enjoy over a drink with friends. Use fresh broad beans, which are plentiful in spring, or frozen ones at any other time of year. They’ll still taste pretty good.
Ingredients
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130g double-podded broad beans*
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6 tbsp extra virgin olive oil
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zest and juice of ½ lemon
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1 small garlic clove, peeled and minced
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¼ cup roughly chopped mint leaves
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sea salt and black pepper
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3 slices good-quality sourdough, about 15mm thick
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100g chorizo, diced
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150g cleaned squid, tubes sliced into 5mm-thick rounds
Method
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Step 1
In the bowl of a small blender or food processor, combine the broad beans, 4 tablespoons of the olive oil, 1 tablespoon lemon juice and the zest, garlic, mint and ¼ tsp fine sea salt. Puree until mostly smooth (a little texture is good) and set aside for now.
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Step 2
Heat a wide pan over high heat. Brush the bread on both sides with up to 1 tablespoon of olive oil and toast in the pan until nicely browned on each side. Remove from the pan and set aside.
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Step 3
Add the remaining 1 tablespoon of olive oil to the pan, then the diced chorizo. Sizzle for about a minute until it has browned and the fat has rendered a bit.
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Step 4
Season the squid with salt and black pepper and add to the pan, spreading it out so it cooks uniformly. Leave undisturbed for about a minute so it browns well, then stir and cook a minute longer. Empty the pan’s contents into a medium-sized bowl and squeeze any remaining juice from the lemon half over it and toss.
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Step 5
Cut the toasts in half and spread a heaped spoonful of the broad-bean mixture over each piece. Top with a spoonful of the squid and chorizo mix and serve while still warm.
*Note: If you’re using fresh broad beans, first remove them from their larger pods and then drop them into boiling water for about 20 seconds. Allow them to cool before peeling off the thick skin that encapsulates each one.
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