Crushed Broadbeans on Brushetta

With new spring veges in the garden and farmers market this beautiful green treat is delicious and a delight to be seen. Motivation came from finding broadbeans at La Cigale (French Farmers Market in Parnel) and I really didn't have a recipe to follow.....but it turned out delicious!

Ingredients
1 bunch Broadbeans (or half a bag of frozen beans) cooked and double podded
Handful of grated parmesan
good pinch of rock salt
two glugs of extra virgin olive oil
1 small garlic clove

Method
1 Add cooked broadbeans, parmesan, olive oil, salt and garlic to a mortar and pestle. Crush all ingredients together.
2 Cut a french stick or small ciabatta into slices and toast in the oven on both sides, brushed with garlic infused olive oil.
3 Load the brushetta with bean mixture and serve.