Broad bean bruschetta

Broad bean bruschetta

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Cooking time

Prep: 30 mins Cook: 10 mins Ready in 40 mins

Skill level

Easy

Servings

Serves 4

Perfect for a rustic lunch or snack, this posh beans on toast is perfect to impress guests

Nutrition and extra info

Additional info

  • Easily doubled / halved
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
429
protein
20g
carbs
32g
fat
26g
saturates
9g
fibre
7g
sugar
2g
salt
1.18g

Ingredients

  • 300g podded broad beans
  • 4 tbsp olive oil, plus extra for drizzling
  • juice 1 lemon
  • handful mint leaves
  • 4 slices rustic white bread, such as sourdough
  • 1 garlic clove, peeled but left whole
  • 140g pecorino cheese, shaved with a peeler

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Method

  1. Cook the broad beans in boiling water for 2 mins. Drain, refresh under cold water, drain again, then peel from their skins.
  2. Use a masher to roughly crush the beans with the olive oil and lemon juice, then stir through the mint. Season with salt and pepper to taste.
  3. Heat a griddle pan, toast the bread on both sides, then rub with the garlic clove. Spoon some of the beans over each slice of bread, scatter over the pecorino and drizzle with more olive oil to serve.

Recipe from Good Food magazine, June 2008

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Comments

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whats4t's picture

For goodness sake!! This is a joke yes??

cmorgan's picture

Go easy on the lemon juice - the pecorino really makes the dish!

monaco's picture

As an alternative you might want to use frozen peas. Cooke briefly and blend, but do not make it too smooth. Everyone I served this alternative recipe last summer to go with a glass of wine in the garden enjoyed it. The colour of this snack is really stunning! And I believe it looks very tasty and healthy.

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