Clonakilty Veggie Pudding Crostinis with minty broad beans
This simple Clonakilty Veggie Pudding recipe is bursting with refreshing flavours and spices and makes a perfect appetiser or party food. It is easy and quick to prepare and will wow your vegan and meat-eating friends alike.
Cut the ciabatta into 1 cm wide slices, cut them at an angle to make them slightly bigger.
Brush each slice with olive oil and sprinkle with salt and pepper.
Grill until golden- brown.
Topping
Heat the olive oil in a pan over medium heat. Remove the packaging from the Clonakilty Veggie Pudding and cut it into 1 cm wide slices. Shallow fry the Veggie Pudding for 2 minutes each side and set aside.
In the same pan fry the finely sliced garlic and fennel seeds until the garlic starts to turn golden. Then add in the broad beans and cook for 3-5 minutes or until the beans are tender.
Now return the Veggie Pudding to the pan to reheat it and add the chopped mint.
Transfer the topping onto the crostini and serve immediately.