BROADBEANS tapenade with roasted CIABATTA snack.

BROADBEANS tapenade with roasted CIABATTA snack.
(for 4 pers.)

You need:
- 2 ciabatta bread, cut into slices (in a total of 16 slices)
- 400 gr. fresh broad beans
- 2 tbsp. extra virgin olive oil
- Juice of 1/2 lemon
- 50 gr. coarsely grated Parmesan cheese
- Freshly chopped parsley
- Salt 
- pepper (preferably fresh grinded) 
- A blender or food processor

Preparation:
Toast the slices of ciabatta on both sides nicely browned. Cook the broad beans + - 2 min. Drain and remove the outer skin. Mash or chop the beans coarsely (not too fine because it may turn into a cream !) together with olive oil, salt to taste and lemon juice. Afterwards mix in the chopped parsley. Now smear the toasted bread with the coarsely mashed beans. Grind some pepper over it and finish off with sprinkling of the coarsely grated Parmesan cheese.

Eat them,

Your Veggie Lady
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