- 1/2 clove garlic
- 150 g green beans
- 1 untreated, unwaxed lemon
- 2 sprigs mint
- multigrain and rye bread
- 100 g buffalo stracciatella cheese
- extra virgin olive oil
Obtain the zest from the lemon using a lemon zester, then juice the lemon and set aside. Wash and clean the green beans, then boil for 10-12 minutes in plenty of salted water, drain and allow to cool.
Blitz the green beans in a blender with the garlic, salt, lemon juice, mint and 1 tablespoon of oil.
For the crostoni, slice and toast the bread with the cream you have just made, then add a tablespoon of stracciatella cheese to each, along with the lemon zest, a few mint leaves and pepper to taste.
Total 20 mins.