Broad Bean Mint Bruschetta with Parmesan
Broad Bean Mint Bruschetta is a delicious combination – I just love the broad-bean mixture on crispy bruschetta. The bean mixture also makes a great pasta sauce, mixed with a little bit of the pasta water. You can find the recipe for my Broad-Bean, Mint Risoni Pasta here.
Podding and shelling broad beans can take a little time, however I (like many others) find it a fun, therapeutic process. Make sure you cooked the beans for a short period first – they’ll ‘pop’ out of the skins fairly easily after a quick boil.
Once you’ve removed the tough skin you’re left with a lovely bean that is screaming out for a quality olive oil, some sea salt and lots of parmesan cheese!
sourdough or ciabatta bread 1 loaf
olive oil to brush
garlic 2 cloves
broad beans 500g shelled (fresh or frozen)
mint leaves 2 handfuls, finely chopped
parmesan cheese ½ cup, grated
lemon juice of 1
extra virgin olive oil 2-3 tablespoons
Preheat oven to 180degC/360 Fahrenheit.
1. Cut bread on an angle into 1cm thick slices. Lay on a baking tray and brush with olive oil. Bake for 15 minutes or until light golden and crispy. Remove and allow to cool. Cut garlic cloves in half and lightly rub raw garlic over each crispy bread base.
2. Bring a pot of water to the boil. Add broad beans and cook for 1 minute. Drain and allow to cool, before popping their dull skins to reveal the bright green beans.
3. Roughly mash broad beans with a fork and mix in mint, parmesan cheese, lemon juice and extra virgin olive oil. Season to taste with salt and pepper.
To serve, top each bread base with some broad bean mixture.