Crushed Broad Bean & Mint Bruschetta
This flavorful broad bean and mint bruschetta is a delightful appetizer that bursts with freshness and savory notes. The creamy broad bean mash, infused with zesty lemon and fragrant mint, rests atop crisp garlic-rubbed toast. Finished with a sprinkle of Parmesan and a drizzle of olive oil, each bite offers a harmonious blend of textures and flavors.
— Constant Cookbook
Ingredients
- 250g cooked and double podded broad beans
- handful grated parmesan plus a few shavings, to finish
- a couple of slugs extra-virgin olive oil
- a small bunch of mint , leaves only, chopped
- 1 garlic clove , halved
- 1 French stick or small ciabatta, cut into 8 thin slices and toasted
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.
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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