Broad bean bruschetta

Broad bean bruschetta

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(3 ratings)

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


Serves 4
Perfect for a rustic lunch or snack, this posh beans on toast is perfect to impress guests

Nutrition and extra info

  • Easily doubled / halved
  • Vegetarian

Nutrition: per serving

  • kcal429
  • fat26g
  • saturates9g
  • carbs32g
  • sugars2g
  • fibre7g
  • protein20g
  • salt1.18g
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  • 300g podded broad bean
    Broad beans

    Broad bean

    braw-d be-en

    A member of the legume family, broad beans are pretty hardy and adaptable – they grow in…

  • 4 tbsp olive oil, plus extra for drizzling
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • juice 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • handful mint leaves



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 4 slices rustic white bread, such as sourdough
  • 1 garlic clove, peeled but left whole
  • 140g pecorino cheese, shaved with a peeler


  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.

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Comments, questions and tips

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Austin Mallon's picture
Austin Mallon
7th Jul, 2019
One of my all-time favourite brunches, although this recipe isn't very clear. The podding does take a while but it's totally worth it in the end.
4th Apr, 2019
Absolutely not quick. You have to cook the beans for a lot more than 2 minutes to get their skins off. Spent bleedin' ages peeling beans! Would probably be much better with tinned beans or peas.
10th Nov, 2016
Delicious, super easy & quick. I used tinned broad beans which worked well and less fiddly. Don't skimp on garlic or lemon juice.
16th Jan, 2013
For goodness sake!! This is a joke yes??
1st Jul, 2008
Go easy on the lemon juice - the pecorino really makes the dish!
15th Jun, 2008
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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