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Broad bean cream with marinated cherry tomatoes
Time
45 minutes
Servings
4
This recipe for broad bean cream with marinated cherry tomatoes, basil and crispy bread with aromatic herbs is to die for and very nutritious. A good alternative for your morning granola.
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Ingredients
- 250 g cherry tomatoes
- 400 g precooked and peeled broad beans
- 1 tsp lemon zest
- 1 clove garlic
- Extra virgin olive oil
- 4 tbsp stale bread crumbs
- Water to taste
- Thyme and basil
- Salt and pepper
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Preparation
- Wash the cherry tomatoes and cut them into wedges.
- Put them in a bowl with 4 tablespoons of extra virgin olive oil, 1 peeled garlic clove, salt and pepper, thyme, lemon zest and leave to marinate for about 30 minutes.
- Pour the previously peeled broad beans into a mixer and add 2 tablespoons of extra virgin olive oil, 50ml of water, salt and pepper.
- Blend until you get a smooth creamy consistency. If necessary, add more water to make the cream more fluid.
- Pour the broad bean cream in a pastry bag and fill the aperitif glasses half way.
- Divide the cherry tomatoes over the broad bean cream
- Heat 3 tablespoons of extra virgin olive oil in a pan. Once hot, add the crumbled stale bread crumbs (you can blend them briefly or break them up with your hands) and brown while stirring.
- Serve the little glasses of broad bean cream with crispy breadcrumbs and fresh basil.
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