Broad bean & feta cheese toasts

Broad bean & feta cheese toasts

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

Prep: 25 mins Cook: 4 mins


Serves 2
Slice up a baguette, toast, then use as a bruschetta base for beans and salty Greek cheese for a healthy bite

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal354
  • fat18g
  • saturates8g
  • carbs28g
  • sugars6g
  • fibre11g
  • protein20g
  • salt2.2g
Save to My Good Food
Please sign in or register to save recipes.


  • 350g broad bean, fresh or frozen
    Broad beans

    Broad bean

    braw-d be-en

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

  • 100g feta cheese (or vegetarian alternative), drained
  • 2 tbsp chopped or shredded mint leaves



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

  • 1 tbsp extra-virgin olive oil
  • 50g bag mixed salad leaf
  • 10 cherry tomatoes, halved
  • 1 tsp lemon juice
  • 4 thin slices baguettes (white or brown)


  1. Bring a small pan of water to the boil. Add the beans, return to the boil and cook for 4 mins. Drain in a colander under running water until cold. Press each bean out of its skin into a bowl.

  2. Crumble over the feta and scatter over the mint leaves. Season with a good grind of black pepper and drizzle with 2 tsp of the oil. Toss together.

  3. Toss the salad leaves and tomatoes with the remaining olive oil and lemon juice. Divide between 2 plates. Toast the bread under the grill or in a toaster until golden and crisp on both sides. To serve, spoon the bean and cheese mixture onto the warm toasts and place alongside the salad.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
28th May, 2013
Really fresh tasting, even better the next day.
7th Jul, 2012
This was very tasty, good for a light lunch in the summer time. I used goats cheese instead of feta though as that's what I had in the fridge at the time, and still worked very well.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?