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Broad Bean Tarragon + Avocado Crostini {vegan}

vegan, dairy‐free, egg‐free, nut‐free, gf option
These little broad bean, tarragon and avocado crostini are just the thing to serve with pre‐dinner drinks or on their own alongside a salad for lunch on a sunny Spring day. Crunchy, garlicky grilled sourdough baguette slices are topped with creamy avocado and piled high with marinated tarragon broad beans.
Servings 12


broad bean mix

  • 1 kg broad beans podded, blanched & shelled again (200g once double shelled, about 1 cup)
  • 2 tbsp good quality extra‐virgin olive oil
  • zest of 1 lemon
  • 1 stalk tarragon leaves finely chopped (about 1 tsp. chopped)
  • 1/2 tsp nutritional yeast
  • 1 tsp flaky sea salt or 1/4 tsp. fine salt
  • little pinch chili flakes
  • a few good cracks black pepper
  • 1 tsp of verjus or 1/2 tsp. white wine vinegar & a tiny pinch of sugar

avo mix

  • 2 medium‐large ripe avocados flesh cut into large dice
  • juice of 1/2 a small lemon or to taste
  • 1 tsp flaky sea salt or 1/4 tsp. fine salt
  • a few good cracks black pepper


  • 1 sourdough baguette sliced thickly (gf baguette/bread if gluten free)
  • extra‐virgin olive oil
  • 1 garlic clove peeled & one end trimmed


  • Mix together all of the broad bean topping ingredients in a bowl, add more seasoning if you see fit and leave to marinate at room temperature, covered, for about 1 hour if you have it, or at least 20 minutes.
  • Place all of the avocado topping ingredients in a bowl and lightly mix together until it's a little mashed but still chunky. You don't want the avocado to be too mushy! Taste for seasoning and add more salt/pepper/lemon if needed.
  • Grill the baguette slices either in a hot grill pan or frying pan, or under the grill in the oven until golden brown and crunchy. Drizzle generously with olive oil and rub each piece with the cut end of the garlic clove.
  • Top each piece of baguette toast with a little avocado mix, then pile a little scoop of the broad bean mix on top (best to do this on a chopping board as it can get a little messy). Transfer to a serving platter then sprinkle with a little extra flaky salt, some cracked black pepper, a drizzle of the tarragon‐y oil left over in the broad bean marinating bowl and a scattering of micro herbs or extra tarragon. Serve asap – with some white wine or champagne before dinner they are seriously perfect.