Crushed broad bean & mint bruschetta

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• 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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• Eileen

  06 June 2009

  Eileen commented on this recipe

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

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• 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.

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• deblobbie

  06 July 2009

  deblobbie rated this recipe

  

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• 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!!!

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• philmonk

  04 February 2010

  philmonk rated this recipe

  

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• 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.

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• William S.

  06 June 2012

  William S. rated this recipe

  

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• 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.

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• 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.

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• chicajules

  23 May 2013

  chicajules rated and commented on this recipe

  

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

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• RachelMarieClaire

  07 June 2013

  RachelMarieClaire commented on this recipe

  Hoping to try this tomorrow. Does anyone know if this would work with frozen broad beans?

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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

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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

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