Preparation Time
10 mins
Cooking Time
5 mins
Serves
2 generously or 4 for a light meal
We love this lighter version of the classic beans on toast. It’s great for brunch, or for an easy peasy supper!
Ingredients
300g podded broad beans
200g basil pesto
4 tsps of Scarlett & Mustard Chilli Jam
large ciabatta, split in half horizontally and vertically to give four pieces
olive oil for drizzling
2 garlic cloves, squashed
140g light cream cheese
4 slices of prosciutto
70g rocket salad
Method
- Boil the broad beans in a pan of water for about 2 mins or until just tender.
- Drain them under cold water and remove the broad bean skins.
- Mix the beans with the pesto.
- Meanwhile, drizzle the cut side of the ciabatta with olive oil, then rub in the squashed garlic.
- Toast on a griddle pan until charred griddle lines appear.
- Place a piece of toasted ciabatta on each plate, spread over the cream cheese, top with the pesto beans, a slice of prosciutto and a handful of rocket.
- Dollop on the Scarlett & Mustard Chilli Jam, drizzle with olive oil and serve!
Chilli Jam