Broad Bean Bruschetta
Fresh, vibrant, and bursting with flavor, this Broad Bean Bruschetta is a celebration of seasonal produce. Sweet, tender broad beans are mashed with zesty lemon juice, fragrant mint, and rich olive oil, creating a luscious topping for crispy, garlicky toast. Finished with delicate shavings of pecorino cheese, this dish is a delightful way to enjoy the best of spring or summer.
— Constant Cookbook
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
Instructions
- Cook the broad beans in boiling water for 2 mins. Drain, refresh under cold water, drain again, then peel from their skins.
- 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.
- 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.
Cook Time
10M
Prep Time
PT30M
Yield
Serves 4
Nutrition
- Calories: 429 calories
- Fat Content: 26 grams fat
- Saturated Fat Content: 9 grams saturated fat
- Carbohydrate Content: 32 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 7 grams fiber
- Protein Content: 20 grams protein
- Sodium Content: 1.18 milligram of sodium
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