I’m a huge lover of bruschetta for antipasti but this dish makes a great lunch. If you prefer you can make smaller portions for antipasti to accompany a BBQ – it would go beautifully with a crisp white wine such as a Sauvignon Blanc, the perfect pairing for summer!
When talking about broad beans it seemed to bring an air of nostalgia amongst colleagues and friends; we all remembered popping the beans out of their shells with our mums or grandparents, and I think that made making this dish even more special as I remembered my Nan…not to mention that the produce I used was home grown from a friend’s allotment.
British Summer is officially here with this dish.
- 300g podded broad beans
- 50g feta
- 2 tbsps olive oil
- Lemon juice
- Fresh mint
- 1 small ciabatta loaf or sourdough slices
- Salad to serve
Method (serves 2 for lunch)
- Boil the beans in their pods for 3 minutes, then plunge into cold water and rinse until cool, then pod the beans.
- Using a pestle and mortar roughly grind them with the olive oil, a squeeze of lemon juice and chop some mint leaves into the mix, and season.
- I used a small ciabatta so halved it vertically and then sliced the halves horizontally so you end up with 4 large pieces of ciabatta bread. Brush with olive oil and season with salt and pepper.
- Toast the ciabatta on a griddle pan, I don’t do this often but it tastes delicious and really adds to the flavour.
- Spoon the broad bean mix onto the toast, crumble the feta evenly over the top and drizzle again with olive oil.
- Serve with salad of your choice, I opted for a simple rocket and cherry tomato salad.
If you like this you might like our other ideas for Bruschetta toppings.
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Comment below with your favourite bruschetta toppings!