Summer Beans on Toast
It may be June, but we’re forecast for a washout. We’ve found this green take on a comforting classic to help us through the deary summer showers…
300g podded broad bean
200g green bean
4 heaped tbsp. fresh pesto
Large ciabatta, split in half through the centre, then in half again to give four pieces
Olive oil, for drizzling
2 garlic cloves, squashed
140g light cream cheese
4 slices prosciutto
70g bag rocket
- Heat a medium-sized pan of water until boiling, and heat a griddle pan over a high heat. Add the broad beans and green beans to the boiling water. Cook for 2 minutes or until just tender, then drain and remove the broad bean skins, if you like. Mix the vegetables with the pesto.
- Meanwhile, drizzle the cut side of the ciabatta with a little oil, and then rub with the squashed garlic. Place, oiled-side down, in the griddle pan. Toast until charred griddle lines appear – about 2 minutes.
- Place a piece of toasted ciabatta on each plate, spread with the cream cheese, then top with the pesto veg, a slice of prosciutto and a handful of rocket leaves. Drizzle with some more olive oil and serve.