Georgian-inspired bruschetta from Olia Hercules
Mint, chilli and garlic are typical ingredients for a paste called ‘mint adjika’ in western Georgia, and it is one of my favourite ingredients to use, especially come the warmer seasons. These bruschetta-like toasts are also brilliant in the summer, topped with juicy seasonal fruit like cherries or peaches instead of broad beans.
100g fresh broad beans, podded
30g mint, roughly chopped (reserve some small ones for garnish)
2 cloves of garlic, peeled and chopped
1 green or red chilli, deseeded and chopped
1-2 tbsp rapeseed or olive oil
A big pinch of flaky sea salt
2 large slices of sourdough
100g goat’s curd cheese
Blanch the broad beans in boiling water, drain, then cool in cold water. Once cool enough to handle, pop the beans from their skins.
Blitz the mint, garlic, salt, chilli, salt and oil into a fine paste. Toast the bread slices and slice each one into three parts.
Roughly stir the mint and chilli paste through the curd cheese and spread generously over the toasted bread. Crush the broad beans lightly (or leave them whole) and put them on top, followed by some mint leaves. Serve as a snack or canapé with some sparkling wine, hopefully in the sunshine.
Recipe: Olia Hercules
Images: Kim Lightbody