Bruschetta of buffalo mozzarella, broad beans and herb oil

Tamara West

A good bruschetta has its charms, this is so simple, yet utterly delicious

Ingredients

2 cups	Broad beans
½ tsp	Sea salt
1 cup	Flat leaf (Italian) parsley, leaves
1 cup	Mint leaves
80 ml	Extra virgin olive oil
2 slices	Toast bread slices, rustic, at least 1 day old, thickly sliced
2 cloves	Garlic
1 cup	Baby rocket
120 g	Buffalo mozzarella, ball fresh, drained and sliced into 6 pieces (Main)

Directions

1. Heat oven to 200C.
2. Bring a small pot of water to the boil and blanch broad beans for 30 seconds before draining and refreshing in cold water. Drain and reserve for later use.
3. Place salt in a mortar with parsley and mint and grind to a paste.
4. Add 1 clove of garlic and grind it into the herbs before adding 60ml of oil, and muddle with the pestle until oil and herbs are combined. Place to one side until ready to use.
5. Place bread on a baking tray, drizzle with remaining olive oil and toast in the oven until lightly coloured around the edges.
6. Remove from oven and rub well with remaining clove of garlic.
7. Place toast on a plate, top with rocket, mozzarella, broad beans and generously spoon over the herb oil. Serve immediately.