Crostini with crushed broad beans and 'nduja from How to Eat a Peach: Menus, Stories and Places (page 115) by Diana Henry

  • sourdough bread
  • mint
  • Show all ingredients...

  • EYB Comments

    Can substitute peas for broad beans, and ciabatta bread for sourdough bread.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute peas for broad beans, and ciabatta bread for sourdough bread.

  • joneshayley on July 30, 2019

    I used peas as per the book suggestion. This is delicious- a nice starter if served in small slices, or a light brilliant lunch/ supper. I love anything with nduja, but the flavouring of the purée is what made this really sing.

  • SheilaS on September 15, 2018

    This is beans on toast taken to a whole different level. If serving as a starter, I'd recommend using very small slices of bread. I used a sliced ciabatta and it was satisfying enough to be a light supper on its own. I used frozen fava beans and believe that other beans (in addition to the recommended peas) will also be delicious here.

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