20/11/2021
Broad Bean and Basil Bruschetta
Time to graduate from smashing avocados to mashing broad beans. These creamy green beans are just beautiful for a brunch bruschetta.
Serves:
4
Prep Time: 15 minutes
Cooking Time: 15 minutes
Ingredients
- 250g shelled fresh broad beans
- 1 clove garlic, crushed
- extra virgin olive oil
- sea salt and pepper, to taste
- lemon juice, to taste
- 1/2 cup basil leaves
- 4 slices ciabatta or crusty bread
- 50g soft goat’s cheese or mashed feta
- chopped pistachios or toasted pine nuts, for garnish
Method
- Boil broad beans in salted water for 10 minutes. Drain and refresh under cold water. Remove the skins, using a small knife to nick one end, and pop out the inner bean. Mash with garlic, 1/4 cup olive oil and season to taste with lemon juice and salt. Chop half the basil and mix in.
- Brush bread with olive oil and grill on both sides until toasted. Spread with goat’s cheese and top with broad bean mixture. Drizzle with olive oil and serve sprinkled with pistachios, pepper and remaining basil leaves.
- VARIATION Also delicious topped with some crispy fried prosciutto.
Tips
- TIPS Look out for fresh broad beans when they are in season in the spring; otherwise, frozen broad beans are a great standby.
- STYLING Keep aside the tiniest basil leaves for garnish.
- DRINK MATCH Sauvignon blanc, cider or Japanese rice lager.
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