BROAD BEAN BRUSCHETTA

Broad bean bruschetta image

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

Ingredients

300g podded broad bean
4 tbsp olive oil , plus extra for drizzling
juice 1 lemon
handful mint leaves
4 slices rustic white bread , such as sourdough
1 garlic clove , peeled but left whole
140g pecorino cheese, shaved with a peeler

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