- 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
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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.