Broad bean pesto bruschetta

Spring is at its height, we notice it everywhere, but also, and specially, in our fridges. Broad beans are one of these spring products appearing in my fridge, and I search for healthy, fresh recipes to use them. I try to choose recipes where they can be eaten raw, because I want to enjoy they flavour, without being overcooked. 

In addition, we have started running (again), and the truth is that after making some exercise, you feel like eating some healthy, fresh and tasty plates. This bruschetta has all these qualities and, furthermore, it has this broad bean pesto. 

The broad beans pesto, also called marò sauce, is a typical italian sauce, despite of not being so known as the original pesto sauce. Accompanied with the pesto, this bruschetta made with fresh tomatoe and gouda cheese on a bread loaf is a delicious and healthy dinner. 

Broad bean pesto:

- Broad beans

- Garlic

- Olive oil

- Parmesan cheese

- Pine nuts

- salt

Peel the broad beans and remove th rough outer shell of the bean (not necessary if you are using the smaller ones). Place the beans, the garlic and a pinch of salt in a food processor (despite it is better if using a mortar), combine with the cheese and the pine nuts and start adding the olive oil, until well integrated. 

Wishing for spring: Mixed berry coulis

Berries season is going to be here soon and,  actually, you can already find them in some markets although they are not too sweet nor too cheap. When I opened the freezer last weekend I realized I still had some frozen mixed berries so I decided to use them before enjoying the fresh ones, as well as to complete the spring feeling this sunny and warm weekend brought to us. Moreover, I found some forgotten crepes from the crepes cake I made some weeks ago, so it was the perfect match for a Sunday dessert: crêpes with berry coulis.  I'm not sure about calling it coulis, as I decided not to strain it and enjoy it in a more rustic way. 

It is a very easy and famous recipe that can be used with ice cream, fruits and other desserts as well as with meat. When I tasted it I automatically thought of vanilla ice cream with berry coulis, so this will be one of the recipes for next summer. 

You can make it sweeter by increasing the amount of sugar in the recipe, but I prefer to preserve the berry sour taste instead. You can find the crêpes recipe in the crêpes cake recipe. 

Berry coulis

- 250g mixed berries.

- 50g brown sugar

- 2 tbs lemon juice

Place the mixed berries, sugar and lemon juice in a medium pan and bring to simmer during five minutes or until the sugar is dissolved and berries are warm and soft. You can blend and strain it if you prefer a thin sauce.