• A vibrant green purée of broad beans, smashed up with mint and served with lashings of Spanish ham makes for the perfect Spanish-style tapas when smeared onto hot crostini.

    Crushed broad bean crostini with jamón Serrano

    Serves: 4
    Cooking Time: 10 mins


    • 700g broad beans, blanched and shelled
    • a handful of fresh mint leaves
    • a handful of pecorino, finely grated
    • extra virgin olive oil, to taste
    • freshly squeezed lemon juice, to taste
    • salt and freshly ground black pepper, to taste
    • ciabatta, sliced and toasted, to serve
    • 250g jamón Serrano, to serve



    Using a pestle and mortar or a food processor, crush or blend the broad beans and mint to form a chunky purée.


    Stir in the pecorino and add the olive oil to loosen the mixture until the consistency is to your liking. Add lemon juice and season to taste.


    To serve, dollop the purée onto a ciabatta slice and serve with the ham.


    To drink: DeWaal Viognier is a crisp, spicy viognier which will bring out the flavours in this dish.