Broad Bean Pâté on Toast with Torn Mozzarella, Basil, & Lemon Oil

This light summer recipe can suit many an occasion, from snacks, to picnics, even a fancy canape!

450g freshly shelled broad beans

10g basil leaves, torn into pieces

50g finely grated pecorino cheese

2 tbsp extra-virgin olive oil

1 tsp lemon juice

salt and freshly ground black pepper

To serve:

250g buffalo mozzarella (drained weight)

16 small pieces bread

1 large garlic clove, peeled and halved

25g wild rocket leaves

lemon-infused extra-virgin olive oil

sea salt flakes

Drop the broad beans into a pan of well-salted boiling water and cook for 2-3 minutes until just tender. Drain, run under cold water to cool, then nick the skin of each bean with your fingernail and pop the bright green beans out of their skins.
Put the skinned beans and torn basil leaves into the bowl of a food processor and briefly blitz into a coarse paste. Stir in the grated cheese, olive oil and lemon juice and season to taste.
Tear the mozzarella into small chunks and drain on kitchen paper. Toast the bread slices on both sides and, while they are still warm, rub one cut face lightly with the peeled garlic clove. Spread generously with some of the broad bean pâté and top with the mozzarella pieces. Arrange them on a large serving plate and scatter over the rocket leaves. Drizzle with some of the lemon olive oil, scatter with a few sea salt flakes and serve straight away.