Broad bean bruschetta
- Barney Desmazery
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Serves 4
Easy
Prep: 30 mins
Cook: 10 mins
Ready in 40 mins
A star rating of 3.4 out of 5.6 ratingsRate
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Perfect for a rustic lunch or snack, this posh beans on toast is perfect to impress guests
Easily doubled
Easily halved
Vegetarian
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Rustic bread
A star rating of 4.4 out of 5.44 ratings
Ingredients
Nutrition
Units:
MetricUS
-
300g podded broad bean
-
4 tbsp olive oil
plus extra for drizzling
-
juice 1 lemon
-
handful mint
leaves
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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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Nutrition: per serving
-
kcal429
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fat26g
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saturates9g
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carbs32g
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sugars2g
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fibre7g
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protein20g
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salt1.18g
low
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Method
-
step 1
Cook the broad beans in boiling water for 2 mins. Drain, refresh under cold water, drain again, then peel from their skins.
-
step 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.
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step 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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A star rating of 3.4 out of 5.6 ratings
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