This recipe sponsored by: Gino recommends: that you only spread the topping when ready to serve otherwise the ciabatta will get soggy ! Buy from nifeislife.com
Serves 4

1 ciabatta loaf
350g shelled broad beans (fresh or frozen)
10 medium size pitted green olives
1 tablespoon of freshly squeezed lemon juice
1 clove of garlic (peeled)
3 tablespoons extra virgin olive oil
12 fresh mint leaves, 8 finely sliced and 4 to garnish
Salt and pepper to taste

Half fill a medium size saucepan with water with 1 teaspoon of salt. Bring to the boil.

Cook the board beans with the clove of garlic in the boiling salted water for 6 minutes or until tender. Drain in a colander and refresh under cold water. Leave to cool.

Slip the beans out of there skins and place in a food processor with the garlic, olives and lemon juice. Slowly blitz to a puree adding the oil a little at the time creating a smooth spreadable mixture. If the mixture is too thick add a little water. Once ready, season with salt and pepper and set aside.

Cut the ciabatta loaf into 8 slices, each about 2cm thick.

Toast on a hot griddle pan for about 3 minutes on each side or until dark brown and crusty. Leave to cool slightly.

Divide the beans mixture on top of each slice of bread, top with a mint leaf and arrange the bruschette on a large serving plate.