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
Pennette gratinate al salmone affumicato, fontina e piselliPasta Bake with Smoked Salmon, Fontina & Peas
This is a fantastic way to use smoked salmon, and many people who don’t generally like fsh – such as my wife – love this recipe. If the béchamel and pasta are hot you can just pop the dish under the grill until the cheese melts, as I’ve done here. If you want to make it ahead, prepare up to the end of step 4 then reheat the dish in a preheated oven (200°C/gas mark 6) for 20–25 minutes....
4
Serves12
IngredientsSalmon
Main IngredientPesche al forno ripiene di amaretti, noci e uva passaBaked Peaches Stuffed With Amaretti Biscuits, Walnuts & Raisins
The area around Mount Etna yields peaches that taste as though they must have come from the Garden of Eden. Their flavour intensifies with cooking, and in this dish the amaretti biscuits and walnuts give a crumbly, crunchy texture, the raisins add sweetness and the buttery juices flavoured with amaretto, wine and cinnamon are simply irresistible. Serve hot with vanilla ice cream.
4
Serves11
IngredientsPeaches
Main IngredientPollo Al Limone, Miele E RosmarinoLemon Chicken With Honey & Rosemary
Rosemary and lemon give this simple chicken dish a real taste of the Mediterranean; it is zingy and flavoursome but really child-friendly, so it makes a great midweek family meal. Perfect in summer with a big salad, or try it in winter for a serious vitamin C kick to beat the bugs.
4
Serves9
IngredientsChicken
Main IngredientConchiglie VegetarianeShell Pasta with Peppers, Sun-Dried Tomatoes and Pine Nuts
This has to be the ultimate vegetarian pasta recipe. There’s so much goodness in this dish and it’s also really filling and extremely tasty. Some might think that the peppers could make it slightly bitter but together with the pine nuts and basil, it screams freshness and will be enjoyed by herbivores and carnivores alike.
7
Serves9
IngredientsVegetables
Main IngredientLinguine Alla AmatricianaLinguine With Cherry Tomatoes, Pancetta And White Wine
With no doubt, I have to dedicate this recipe to my friend and manager Jeremy Hicks. We have known each other for seven years now and without fail he has to have this pasta dish at least once a week. I actually agree with him, it's one of my favourites too, because I just love the combination of the onion, pancetta and chilli. If you prefer, you can substitute linguine with spaghetti or tagliatelle.
4
Serves10
IngredientsPork
Main IngredientSaltimbocca di TacchinoTurkey Saltimbocca with Sage and Parma Ham
For anyone who loves turkey but is bored with the traditional ways of cooking it, you have just found the recipe that you need. In my house we have saltimbocca at least once a week because it’s easy to prepare and most importantly full of flavour. You can definitely try it with chicken breasts and, if you don’t like Parma ham, use pancetta. In the event that you don’t have Marsala wine, a good...
4
Serves7
IngredientsTurkey
Main Ingredient
Discuss This Recipe