Broad bean bruschetta

Latest comments and suggestions

• Oh Mona

  15 June 2008

  Oh Mona commented on this recipe

  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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• Yumm!

  01 July 2008

  Yumm! commented on this recipe

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

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• whats4t

  16 January 2013

  whats4t commented on this recipe

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

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 30 mins

Cook 10 mins

Vegetarian

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

Per serving

429 kcalories, protein 20g, carbohydrate 32g, fat 26 g, saturated fat 9g, fibre 7g, sugar 2g, salt 1.18 g

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