Broad Bean Bruschetta
Crushed broad bean bruschetta is so simple to make yet super satisfying. Double podded broad beans subtly flavoured with some lemon, olive oil & mint on top of garlicky sourdough toast. Heaven!
Servings 4 servings as a starter
- 1 kg fresh broad beans in their pods or 250-300g (9-10.5oz) shelled ones.
- 2 tablespoon lemon juice (half a lemon) or to taste
- zest of half a lemon optional
- 2 tablespoon Extra Virgin Olive Oil or to taste
- 15 fresh mint leaves finely chopped or to taste
- 1 clove of garlic (cut in half) for rubbing bread
- 4 sourdough slices or small baguette/ciabatta slices instead
- salt & pepper to taste
Shell, cook and double pod broad beans as per my "How to Cook Broad Beans" guide.
Put double podded broad beans (fava beans) in a bowl and mash them up roughly with a potato masher or a fork. Make sure to keep some texture to the beans, you don't want complete puree.
Add olive oil, lemon juice and zest, chopped fresh mint (or your chosen herb), salt and pepper (to taste) and give everything a good mix with a fork.
Taste and adjust flavourings and seasoning as needed. Set aside as you prepare your toast.
Slice your sourdough bread, drizzle it with some olive oil and toast (both sides) in a griddle pan or under the grill until nice and crispy.
Cut fresh garlic clove in half and rub your toasted bread with the cut side of the clove to infuse the bread with garlicky flavour.
Top with prepared broad bean bruschetta topping and enjoy! Feel free to drizzle some extra olive oil or sprinkle some more fresh mint on top.
- Nutritional information is approximate, per serving based on 4 starter servings and should be treated as a rough guideline only.
- Best eaten fresh but broad bean bruschetta topping leftovers (without the toast) can be stored in the fridge for 2-3 days. Make sure to give it a stir and bring to room temperature before serving.
- Double pod your broad beans! They're so much tastier and definitely much more appealing visually!
- Taste and adjust seasoning and the amount of lemon juice and mint to suit you.
- Potato masher is simply the best when it comes to getting those pesky broad bans crushed!
- Go to the effort of toasting your bread on the griddle or under the grill rather than in your toaster, it is so much nicer that way.
- For super garlicky flavour on your toast, make sure to cut fresh garlic clove in half and rub your griddled bread with the cut side of the clove.
- Use sourdough bread if you can and especially if you're serving bruschetta as a starter. For party finger foods, small baguette or ciabatta slices might work better.
Calories: 321kcal | Carbohydrates: 50g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 333mg | Potassium: 282mg | Fiber: 5g | Sugar: 3g | Vitamin A: 169IU | Vitamin C: 5mg | Calcium: 62mg | Iron: 4mg