Broad Bean, Pea & Mint Sourdough Toasts

This recipe was in my head for a long time before I put it on the plate and it was mainly led by my love of broad beans. This time of year it is so easy to get them and I can happily add them to anything, especially once they are skinned. When I eat them raw I often don't bother to skin them but I did for this dish and it was so worth it. Many of you might know broad beans as fava beans so just to make sure you know what I am talking about I have put a picture below.

Here you can see the pods they come in and then see the beans as they are and shelled where you get to their green, sweet center. I have found that shelling the raw beans can be time consuming and a bit uncomfortable for the fingers it you are doing a lot of them. If you want to make it easier for yourself you can just steam them for 4 or 5 minutes and that will soften the skin and they will pop out a lot more easily.

The flavours in these toasts go so well together, we all know peas and mint work perfectly and broad beans are the perfect compliment to them. Plus I have used my favorite sourdough bread to make these toasts, who doesn't love sourdough, it has the most amazing crust on it and the one I get from my local shop is award winning so can't resist it. To top these toasts off there is a stunning Herbed Cashew Cheese and I used the recipe on Blissful Basil for this one, it is lovely.