If using fresh broad beans, blanch them in boiling water for 2-3 minutes, then cool and remove the skins. If using frozen, simply thaw them.

In a mixing bowl, combine the broad beans, goats’ cheese, olive oil, lemon juice, salt, and pepper. Mash lightly with a fork.

Toast the ciabatta slices until golden brown.

Top each slice of toasted bread with the broad bean and goats’ cheese mixture.