Broad Bean and Basil Bruschetta
Bright green broad beans and basil make a beautiful bruschetta!
|Preparation Time:||15 minutes|
|Cooking time:||15 minutes|
- 250g shelled broad beans
- 1 clove garlic, crushed
- extra virgin olive oil
- sea salt and freshly ground black pepper, to taste
- lemon juice, to taste
- 1/2 cup basil leaves
- 4 slices multigrain loaf, ciabatta or crusty bread
- 50g soft goat's cheese or mashed feta
- chopped pistachios or toasted pine nuts, for sprinkling
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, top with broad bean mixture. Drizzle with olive oil and serve sprinkled with pine nuts, pepper and remaining basil leaves.
This bruschetta is also good topped with some crispy prosciutto.