Broad bean, feta and mint bruschetta

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)

  1. Boil the beans in their pods for 3 minutes, then plunge into cold water and rinse until cool, then pod the beans.
  2. 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.
  3. 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.
  4. Toast the ciabatta on a griddle pan, I don’t do this often but it tastes delicious and really adds to the flavour.
  5. Spoon the broad bean mix onto the toast, crumble the feta evenly over the top and drizzle again with olive oil.
  6. Serve with salad of your choice, I opted for a simple rocket and cherry tomato salad.

Bruschatta with broad bean, mint and feta

If you like this you might like our other ideas for Bruschetta toppings.

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