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
Pappardelle Con PolpettePappardelle With Meatballs
This is a family favourite and a staple for the kids. True Italians never serve spaghetti with meatballs; it has to be fettuccine or pappardelle pasta to be authentic.
4
Serves12
IngredientsBeef
Main IngredientAvocado Grigliato Ripieno di Pomodori, Cipollotti, Olive e CapperiGrilled Avocado Stuffed With Tomatoes, Spring Onions, Olives & Capers
This dish is rather retro and I used to make it when I first came to London as a teenager. Make sure that the avocados are perfectly ripe and don’t use buffalo mozzarella, as it will release too much milk during cooking. Grilling the avocado makes it softer and more velvety, but don’t overcook or it will turn mushy. Serve with your favourite salad leaves.
4
Serves14
IngredientsVegetables
Main IngredientZucca al Forno con Peperoncino e SalviaRoasted Squash with Chilli and Sage Crumbs
I don’t about know you, but I sometimes get bored of always having potatoes with my main meal. I created this in order to still have a substantial side dish, but with more exciting colours and flavours. Try this recipe with pumpkin when it is in season and you can use Parmesan cheese instead of Pecorino.
6
Serves8
IngredientsVegetables
Main IngredientGnocchi di zuccaPotato and roasted pumpkin gnocchi
Gnocchi is a firm favourite of the ladies in my life – my wife and my daughter Mia. Rather than just preparing the traditional plain gnocchi with a tomato-and-cheese-based sauce all the time, I wanted to try and create gnocchi that had so much flavour in their own right that a sauce wasn't even needed. This is what I came up with. I have also tried replacing the pumpkin with butternut squash,...
4
Serves9
IngredientsPotato
Main IngredientTorta di Polenta con Arance e CointreauPolenta Cake with Oranges & Cointreau
This is such a beautiful cake to enjoy in the afternoon with a cup of coffee or tea. Alternatively, serve it with a dollop of mascarpone on the side as a dessert. My kids, however, won’t thank me for this recipe as they think every dessert should be about chocolate! You can substitute the Cointreau with a citrusy Limoncello if you prefer.
8
Serves11
IngredientsInsalata di Finocchi, Arance e Crescione con Vinaigrette al TimoFennel, Orange & Watercress Salad with Thyme Vinaigrette
This zingy first-course salad takes only minutes to prepare yet is full of flavour and goodness. The peppery little leaves of the watercress are bursting with vitamins, minerals and antioxidants, making it one of our greatest natural superfoods, while the fennel and oranges are really rich in vitamin C. Try it with my Asparagus, Ricotta, Chilli and Parmesan Tartlets.
4
Serves10
IngredientsVegetables
Main Ingredient
Discuss This Recipe