1 loaf ciabatta
1 garlic clove
4 tbsp light olive oil
1 cup broad beans
1 tbsp extra virgin olive oil
1/2 lemon, juiced
Salt to taste
Pepper to taste
4 tbsp ricotta
2 tsp mint, finely chopped
1/2 cup chopped crab meat
2 tbsp mayonnaise
2 tsp dijon mustard
4 tsp dill, finely chopped
2 slices mortadella
2 slices prosciutto
2 cherry tomatoes, quartered
1 fig, quartered
2 tsp balsamic vinegar
1. Pre-heat an oven to 360°F (180°C). Prepare the ciabatta by slicing the loaf into 8 pieces, or as many as are required. Rub the bread with garlic, and then brush lightly with the light olive oil.
2. Place the ciabatta into the oven, until they become lightly toasted. A grill pan, or normal grill can also be used to toast the bread.
3. Once toasted, remove from the oven, and serve in each of the following ways:
Broad Bean Crostini
1. Boil the broad beans in salted boiling water until they become tender, which should take 2 to 3 minutes, and then immediately blanch the beans by running them under cold water. If desired, remove the skins from the beans, which will enhance their appearance.
2. Place the beans into a bowl and add the extra virgin olive oil, 2 tbsp lemon juice and season with salt. Taste the beans, and adjust the flavors as desired.
3. Spread a slice of ciabatta with a generous amount of ricotta. Top the ricotta with 1 tbsp of the broad bean mixture, and garnish with a little mint.
1. Prepare the topping, by mixing together the crab, the mayonnaise, and the dijon mustard. Taste the mixture and adjust the ingredients as desired.
2. To serve, place 1 tbsp of the crab mixture onto a slice of ciabatta, and spread evenly. Top the crostini with a pinch of pepper, and garnish with some dill.
1. Place a slice of mortadella onto a piece of ciabatta, and top with a few quarters of tomato, and serve.
1. Place a slice of prosciutto onto a piece of ciabatta, top with 2 or 3 pieces of fig, and drizzle over 1 tsp of balsamic vinegar, and serve.