Bruschetta Di Fave e Menta
Broad Beans and Fresh Mint Bruschetta
About This Recipe
Are you looking for a delicious vegetables recipe with a difference? If you are, you’ve found it! Here’s my broad beans and fresh mint bruschetta for you to enjoy.
Bruschetta is definitely one of the main dishes for an Italian antipasti. The freshness of the mint together with the broad beans is a fantastic combination that will fill you up and yet won’t leave you feeling heavy. You can substitute the broad beans with butter beans and if you don’t have fresh mint, use fresh leaf parsley or chives.
4
Serves
8
Ingredients
Main Ingredient
Ingredients
- 350g shelled broad beans (fresh or frozen)
- 1 garlic clove, peeled
- 1 tablespoon freshly squeezed lemon juice
- 3 tablespoons extra virgin olive oil
- 10 medium pitted green olives, chopped
- 12 fresh mint leaves, finely sliced
- 1 ciabatta loaf, cut into 8 slices, about 2cm thick
- salt and freshly ground black pepper
Weight Converter
Found in This Book
Feast your eyes on the finest broad beans and fresh mint bruschetta! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.
Step By Step
Half-fill a medium saucepan with water and add 1 teaspoon of salt. Bring to the boil.
Cook the broad beans with the garlic in the boiling salted water for 6 minutes or until tender. Drain in a colander and refresh under cold water. Leave to cool.
Slip the beans out of their skins and place in a food processor with the garlic and lemon juice. Slowly blitz to a purée, adding the oil a little at the time to create a smooth, spreadable mixture. If the mixture is too thick add a little water. Once ready, stir in the olives and half the mint and season with salt and pepper. Set aside.
Preheat a griddle pan until hot and toast the ciabatta for about 3 minutes on each side or until dark brown and crusty. Leave to cool slightly.
Spread the bean mixture over one side of the ciabatta slices and arrange the bruschette on a large serving plate. Sprinkle over the remaining mint and serve.
Once you’re done, simply sit back and enjoy your broad beans and fresh mint bruschetta and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.
More RecipesGet Inspired
Coniglio alla cacciatoreRabbit in white wine, rosemary, olive and tomato sauce
Many people might be nervous about cooking rabbit, but actually, if you get your butcher to cut the meat into pieces, it’s just like handling any other meat. The flavour of rabbit does give you a fantastic alternative to the traditional meat options. Northern Italians are huge fans of rabbit and in the past would have used wild animals, but nowadays most rabbits eaten in Italy are farmed...
6
Serves12
IngredientsRabbit
Main IngredientDolce di panettone e miele con frutta grigliata e ricottaPanettone & Honey Pudding with Chargrilled Fruits & Ricotta
This is my Italian version of bread and butter pudding, served with char-grilled fruits and sweetened ricotta cheese. In Italy the ricotta is very creamy and rich, and I just added honey to sweeten it, but in Britain you might like to add a few drops of vanilla extract to give depth of flavour.
6
Serves16
IngredientsFruit
Main IngredientBucatini al pesto sicilianoBucatini with Sicilian Pesto
Classic pesto is a specialty of Liguria, in northwestern Italy. However, Sicilians have their own equally delicious, lesser-known version – just a few additional ingredients take it in an entirely new and exciting direction. In this recipe I’ve used bucatini pasta, which is basically a thicker version of spaghetti with a hole all the way through, but of course pasta of any shape will be fine.
4
Serves13
IngredientsInsalata di Couscous con Olive e AsparagiCouscous Salad With Olives, Asparagus & Grana Padano
Couscous is so easy to prepare, but it does need the addition of some really good flavours to make it come to life. This rainbow salad is a fantastic source of vitamin C and is surprisingly filling. It’s great as a main course or you can reduce the quantities and serve it as a side with barbecued meats or grilled fish.
4
Serves13
IngredientsCouscous
Main IngredientSpiedini di pollo con insalata di fagioli e ceciChicken Skewers With Beans & Chickpea Salad
This is a great way to cook chicken – the sweetness of the marmalade combines with the smokiness and spice of the paprika to give a delicious glaze. I usually cook the skewers on a barbecue, but you can char-grill them too. When threading them, it helps to use the natural curved shape of the yellow peppers or onions at either end to keep the other ingredients secure.
4
Serves18
IngredientsChicken
Main IngredientCannelloni al Pesto GenoveseCannelloni with Pesto and Béchamel Sauce
Cannelloni was invented in Sorrento in the early 1900s by a chef from Naples. Today you’ll find a recipe for it in many Italian cookery books, so I had to include a version here. As you'll see, this is a traditional-style cannelloni with a bit of a twist, and I think you will love the result.
4
Serves20
IngredientsBeef
Main Ingredient
Discuss This Recipe