Crushed broad bean & mint bruschetta

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olive magazine

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Recipe by olive magazine

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1. Put the double-podded broad beans in a bowl and lightly crush. Season, then mix in the grated parmesan, mint and a slug of olive oil. Rub the slices of toasted bread with the garlic. Top with the broad bean mix, drizzle over a little more oil and finish with parmesan shavings.

Per serving

182 kcalories, protein 8.7g, carbohydrate 18.6g, fat 8.6 g, saturated fat 2.1g, fibre 4.7g, salt 0.81 g

Latest comments and suggestions

• flembot

  10 December 2007

  flembot rated and commented on this recipe

  

  Really lovely, I didn't have enough broad beans so mixed some cooked frozen pea's and it was fantastic

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• Annie

  21 July 2008

  Annie rated and commented on this recipe

  

  Delicious!

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Ingredients

• 250g cooked and double podded broad beans
• grated parmesan plus a few shavings, to finish
• a couple of slugs extra-virgin olive oil
• a small bunch of mint , leaves only, chopped
• 1 garlic clove , halved
• 1 French stick or small ciabatta, cut into 8 thin slices and toasted

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Difficulty and servings

Serves 4

Preperation and cooking times

Vegetarian

Ingredients

• 250g cooked and double podded broad beans
• grated parmesan plus a few shavings, to finish
• a couple of slugs extra-virgin olive oil
• a small bunch of mint , leaves only, chopped
• 1 garlic clove , halved
• 1 French stick or small ciabatta, cut into 8 thin slices and toasted

Per serving

182 kcalories, protein 8.7g, carbohydrate 18.6g, fat 8.6 g, saturated fat 2.1g, fibre 4.7g, salt 0.81 g

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