Broad Bean Tarragon + Avocado Crostini

Recipes Refined Sugar Free Snacks + Appetisers Spring

Broad Bean, Tarragon & Avocado Crostini | The Floured Kitchen

These little broad bean, tarragon and avocado crostini are just the thing to serve with pre-dinner drinks or on their own alongside a salad for lunch on a sunny Spring day. Crunchy, garlicky grilled sourdough baguette slices are topped with creamy avocado and piled high with marinated tarragon broad beans. A sprinkle of flaky salt and a crack of black pepper and you're good to go. They would also be wonderful with cashew cheese or almond ricotta in place of the avocado for a little something different.

 

I'm a little deflated over here since returning home from Byron Bay. I felt all shiny and new for about 5 seconds before returning to work on Tuesday – a 3 day holiday is just never quite enough! I'm very thankful for it though all the same. I forgot to take my camera out and about when I was there because I was just having too much of a good time, but I shared a few food and beachy pictures on my insta over the weekend.

 

It was the hippiest place I have EVER been hands down. But amazing, and soooooo much incredible vegan food on offer. This place was my absolute favourite, their buckwheat crepes with raw 'nutella' was heavenly. It was stupidly hot and humid (weather I generally struggle with – I'm a cool weather lover more often than not) but that's easy to forget about when everyone is so chilled out and happy and there's not much to do but eat, beach, (drink) and sleep.

 

We did a rainforest walk and ended up at a little waterfall that was just a bit magical – no noisy, man-made rumble, just the sound of the waterfall, birds singing to one another, insects and trees humming and whipering and the trickle of the river through the forest. Just the way it should be.

 

The camping part was fun, though I woke in the middle of the night on Saturday to a HUGE lightning storm going on right above our heads. I honestly don't think I've ever been so terrified – there's nothing quite like being inside a safe, cosy house all the time to make you forget just how powerful a storm can feel (and sound) without the protection of solid walls and a roof.  Again – thankful. Anyhow, I could regail you with my stories from the entire long weekend but that would become boring quickly I imagine, so onto the recipe!

 

 

Broad Bean, Tarragon & Avocado Crostini | The Floured Kitchen

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It begins with broad beans (a.k.a. fava beans), one of my favourite things about Spring – broad beans are fleeting, bursting with life for a few short weeks only to quieten again for another year, allowing other, louder summer vegetables and fruits to take their place (tomatoes! eggplant! mangoes! cherries! – oh all the summer recipes to come, i can hardly wait). They are generous in that way, which makes me like them more.

 

They are unassuming, but beautiful, and delicious when cooked just a little and seasoned just so. I like them to be podded and shelled – i'm not a fan of their bitter, clingy and tough shell, I just want the emerald goods on the inside. Others may disagree, and if you are one of them, feel free to just pod the beans and leave the clingy shells on (unless they are very large beans, then the shell will be really bitter and I definitely recommend that you remove it). If you happen to have a compost, throw in all of the pods and shells, they make wonderful compost material (and there is always so much pod/shell left – those little beans have a nice and roomy, well-padded house).

 

Or, for an even better use of all those pods do THIS. Using the leftover broad bean pods to make fries is freaking GENIUS. They look and sound incredible, I have a kilo or two of beans still kicking around in the fridge, so i'm planning on frying the pods up as per this recipe and serving them with vegan cashew aioli. I'm keen as a bean (HA!- I just couldn't help myself, I'm almost sorry, but not really).

 

 

Broad Bean, Tarragon & Avocado Crostini | The Floured Kitchen

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Broad Bean, Tarragon & Avocado Crostini | The Floured Kitchen

 

Once the beans are all shell-less and you've made your all important decision about the pods – to fry or not to fry – you can move on to marinating the beans in a delicious tarragon-y, olive oil-y mix of goodness. Leave it for about an hour if you can to properly infuse the beans with all the flavour, then: grill some baguette slices (sourdough if possible for best results), drizzle the golden bread with olive oil, rub with garlic, top with some lemony avocado, then pile on those beans. Finish with a flurry of flaky sea salt, pepper, leftover tarragon-y olive oil from the broad bean bowl and some pretty micro herbs or extra tarragon and you are good to go.

 

Eat these pretty little crostini outside in the sunshine with wine and friends if you have them or cats if not (just me?! joking. maybe.), on their own as appetisers, alongside a salad or to accompany a whole big spread of things if you are feeling extravagant. Just enjoy the last of the fleeting broad beans for this 2016 Spring season, and then maybe go and make those fries. Because, YUM (and waste-free  – yay!).

x

 

 

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Broad Bean, Tarragon + Avocado Crostini

Yield about 12 – 16 crostini

vegan, dairy-free, egg-free, soy-free, nut-free, refined sugar-free, gf option 

These little broad bean, tarragon and avocado crostini are just the thing to serve with pre-dinner drinks or on their own alongside a salad for lunch on a sunny Spring day.

 

Crunchy, garlicky grilled sourdough baguette slices are topped with creamy avocado and piled high with marinated tarragon broad beans. A sprinkle of flaky salt and a crack of black pepper and you're good to go. They would also be wonderful with cashew cheese or almond ricotta in place of the avocado for a little something different.

Ingredients

BROAD BEAN MIX

  • about 1 kg broad beans, podded, blanched & shelled again (200g once double shelled, about 1 cup)
  • 2 tbsp. good quality extra-virgin olive oil
  • zest of 1 lemon
  • 1 stalk tarragon, leaves finely chopped (about 1 tsp. chopped)
  • 1/2 tsp. nutritional yeast
  • 1 tsp. flaky sea salt (or 1/4 tsp. fine salt)
  • little pinch chili flakes
  • a few good cracks black pepper
  • 1 tsp. of verjus (or 1/2 tsp. white wine vinegar & a tiny pinch of sugar)

AVO MIX

  • 2 medium-large ripe avocados, flesh cut into large dice
  • juice of 1/2 a small lemon (or to taste)
  • 1 tsp. flaky sea salt (or 1/4 tsp. fine salt)
  • a few good cracks black pepper

BAGUETTE

  • 1 sourdough baguette, sliced thickly (gf baguette/bread if gluten free)
  • extra-virgin olive oil
  • 1 garlic clove, peeled & one end trimmed

Instructions

  1. Mix together all of the broad bean topping ingredients in a bowl, add more seasoning if you see fit and leave to marinate at room temperature, covered, for about 1 hour if you have it, or at least 20 minutes.
  2. Place all of the avocado topping ingredients in a bowl and lightly mix together until it's a little mashed but still chunky. You don't want the avocado to be too mushy! Taste for seasoning and add more salt/pepper/lemon if needed.
  3. Grill the baguette slices either in a hot grill pan or frying pan, or under the grill in the oven until golden brown and crunchy. Drizzle generously with olive oil and rub each piece with the cut end of the garlic clove.
  4. Top each piece of baguette toast with a little avocado mix, then pile a little scoop of the broad bean mix on top (best to do this on a chopping board as it can get a little messy). Transfer to a serving platter then sprinkle with a little extra flaky salt, some cracked black pepper, a drizzle of the tarragon-y oil left over in the broad bean marinating bowl and a scattering of micro herbs or extra tarragon. Serve asap – with some white wine or champagne before dinner they are seriously perfect.
  5.  

Courses appetizer

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2 Comments

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    22.11.16 at 6:33 am

    Looks incredible such beautiful colours!

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