Crushed broad bean & mint bruschetta

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• flembot

  2007-12-10 17:42:18.38086

  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

  2008-07-21 12:44:31.238675

  Annie rated and commented on this recipe

  

  Delicious!

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• Eileen

  2009-06-06 09:07:57.957424

  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

  2009-06-09 07:36:52.58502

  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

  2009-07-06 14:07:46.195839

  deblobbie rated this recipe

  

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• Nicky

  2009-09-20 15:12:11.431168

  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

  2010-02-04 12:24:14.245559

  philmonk rated this recipe

  

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• Paul

  2010-04-05 12:49:13.453773

  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.

  2012-06-06 16:20:04.759574

  William S. rated this recipe

  

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• Hannahlou

  2012-06-26 21:51:42.477289

  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

  2012-08-17 18:32:53.065153

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

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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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