Expand your entertaining repertoire and serve this easy crostini for lunch or brunch with friends.
- Cook the broad beans in a saucepan of simmering salted water for 10 minutes if fresh (3 minutes for frozen) until just tender. Drain, cool and peel off the skins.
- Place the quail eggs in a small pan of water, bring to the boil then simmer for 3 minutes. Drain and run under cold water, then peel and halve lengthways.
- Toss the peeled beans with olive oil, lemon zest, parmesan, sea salt and freshly ground black pepper and crush using a potato masher or fork (or briefly whiz in a food processor) until coarsely mashed.
- Preheat the grill to high. Grill the bread on both sides until lightly browned. Brush one side of each slice with extra olive oil.
- Place the broad bean mixture on top. Top with a few sprigs of watercress, halved quail eggs and parmesan shavings. Season with sea salt and freshly ground black pepper and serve.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set