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.

TwitterFacebook

4

Serves

8

Ingredients

Vegetables

Main Ingredient

Side Dishes, Meat-Free Recipes, Quick Dishes, Healthy Recipes

Type

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.

Previous Recipe

Pasta with Aubergines, Tomatoes and Garlic Sauce

View Recipe

Next Recipe

Mixed Seafood Linguine with Chilli & Cherry Tomatoes

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Zuppa Di Porri E RucolaLeek, Potato And Rocket Soup

One of my favourite British recipes has to be leek and potato soup. Such a simple recipe but with a unique balance of flavours. I decided to add rocket leaves to this fantastic soup, which adds a peppery flavour to the dish. Do serve this soup with my home-made garlic croutons, you are going to love it! Make sure that the consistency of the soup is not too runny and use fresh leeks for the best results.

6

Serves

10

Ingredients

Potato

Main Ingredient
View Recipe

Dolce 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

Serves

16

Ingredients

Fruit

Main Ingredient
View Recipe

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

Serves

12

Ingredients

Rabbit

Main Ingredient
View Recipe

Risotto con porri, Taleggio e pinoliLeek, Taleggio and Pine Kernel Risotto

Leeks make a fantastic alternative to onions, and yet many people only use them in soups. I got inspiration for this recipe while I was in Siena; I was served a bowl of leeks, cheese, nuts and sausages (which is also a great sauce for pasta) and I wanted to try and incorporate the same flavours in a risotto. I have left this as a vegetarian option, but by all means add in some cooked pancetta...

4

Serves

10

Ingredients

Cheese

Main Ingredient
View Recipe

Gnocchetti sardi con vongole, noci, peperoncino e bottargaSardinian Pasta Shells with Clams, Walnuts, Chilli & Bottarga

This recipe is often served on the coast in northern Sardinia and it’s one of my favourites. In fact, I’ve started to make this dish at home at least once a week as I love the flavours so much. Try to get hold of bottarga if you can – it really will enhance the dish – and please don’t be tempted to sprinkle cheese on top, as it will fight with the flavours of the seafood.

4

Serves

10

Ingredients

Clams

Main Ingredient
View Recipe

Linguine ai Frutti di MareMixed Seafood Linguine with Chilli & Cherry Tomatoes

I have to admit that my mother is not the best cook in the world unless cooking traditional Neapolitan dishes she has grown up with. However, this has to be one of her best creations that she prepares for me every time I go to visit her. It is very important for this recipe to use tinned cherry tomatoes because if you use the fresh ones, the sauce will be too watery. Do not overcook the prawns or langoustines...

4

Serves

11

Ingredients

Seafood

Main Ingredient
View Recipe