Crushed broad bean & mint bruschetta

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Annie

  21 July 2008

  Annie rated and commented on this recipe

  

  Delicious!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Eileen

  06 June 2009

  Eileen commented on this recipe

  Eerrmm, don't know if I am being stupid, but what does double-podded mean?!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Dutch

  09 June 2009

  Dutch commented on this recipe

  You can find out what they are-and see a photo-if you click on the underlined broad beans in the original. Good luck.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• deblobbie

  06 July 2009

  deblobbie rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Nicky

  20 September 2009

  Nicky commented on this recipe

  served different types of bruschettas last night but I'd actually done it with normal frozen peas(not frozen when served obviously:-) and it was absolutely deli!!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• philmonk

  04 February 2010

  philmonk rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Paul

  05 April 2010

  Paul rated and commented on this recipe

  

  Grew my own broad beans last year and made this recipe. It was outstanding. Cant wait for the new bean season to do again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• William S.

  06 June 2012

  William S. rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Hannahlou

  26 June 2012

  Hannahlou rated and commented on this recipe

  

  My husband made this for my birthday as a starter with our own grown broadbeans and it was simply outstanding! He used a part baked ciabatta roll, still warm from the oven and it tasted divine! So light and fresh with the hint of mint and parmesan coming through. The texted of the broadbeans complimented the crunchy ciabatta perfectly. Will definitely make this again for snackage or light lunch. superb.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• JennyH

  17 August 2012

  JennyH rated and commented on this recipe

  

  These were OK, to me they needed a little fresh lemon juice as well as the olive oil.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• chicajules

  Today

  chicajules rated and commented on this recipe

  

  Quick and easy canape recipe. I added fresh lemon juice at the end to enhance the flavour

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/4421/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 250g cooked and double podded broad beans
• handful 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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 25 minutes

Vegetarian

Ingredients

• 250g cooked and double podded broad beans
• handful 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

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.