Broad bean cream with marinated cherry tomatoes

Preparation

• Wash the cherry tomatoes and cut them into wedges.
• Put them in a bowl with 4 tablespoons of extra virgin olive oil, 1 peeled garlic clove, salt and pepper, thyme, lemon zest and leave to marinate for about 30 minutes.
• Pour the previously peeled broad beans into a mixer and add 2 tablespoons of extra virgin olive oil, 50ml of water, salt and pepper.
• Blend until you get a smooth creamy consistency. If necessary, add more water to make the cream more fluid.
• Pour the broad bean cream in a pastry bag and fill the aperitif glasses half way.
• Divide the cherry tomatoes over the broad bean cream 
• Heat 3 tablespoons of extra virgin olive oil in a pan. Once hot, add the crumbled stale bread crumbs (you can blend them briefly or break them up with your hands) and brown while stirring.
• Serve the little glasses of broad bean cream with crispy breadcrumbs and fresh basil.