Broad Bean Bruschetta Recipes
BROAD BEAN BRUSCHETTA
Steps:
- Brush one side of each slice of bread with the oil, then rub the garlic clove over them.
- Heat a grill pan (or frying pan), and place into the pan, oil/garlic side of each slice down, and cook until lightly toasted.
- Meanwhile, add the broad beans (fava beans), avocado, lemon juice and pecorino into a bowl and lightly mash. You still want texture, so don't mash to a puree.
- Pile the mixture onto the toast, then top with mint and parsley leaves and a little pecorino and season with salt and pepper and drizzle with a little oil.
Nutrition Facts : Calories 289 kcal, Carbohydrate 36 g, Protein 10 g, Fat 13 g, SaturatedFat 2 g, TransFat 1 g, Sodium 154 mg, Fiber 9 g, Sugar 4 g, UnsaturatedFat 10 g, ServingSize 1 serving
BROAD BEAN BRUSCHETTA
Perfect for a rustic lunch or snack, this posh beans on toast is perfect to impress guests
Provided by Barney Desmazery
Categories Buffet, Dinner, Lunch, Side dish, Snack, Starter, Supper
Time 40m
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 429 calories, Fat 26 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 2 grams sugar, Fiber 7 grams fiber, Protein 20 grams protein, Sodium 1.18 milligram of sodium
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!
Provided by Jo Allison
Categories Appetiser Light Lunch Party Food Snack Starter
Time 25m
Number Of Ingredients 8
Steps:
- 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.
- Enjoy!
Nutrition Facts : Calories 321 kcal, Carbohydrate 50 g, Protein 12 g, Fat 8 g, SaturatedFat 1 g, Sodium 333 mg, Fiber 5 g, Sugar 3 g, UnsaturatedFat 6 g, ServingSize 1 serving
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