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
Gnocchi al Forno con Cannellini, Spinaci e PomodoriBaked Gnocchi with Cannellini Beans, Spinach and Tomatoes
I love making fresh gnocchi with my kids, but sometimes I simply don’t have the time so I buy them instead. When buying gnocchi, look for a good-quality brand that contains at least 70 per cent potato. Baking shop-bought gnocchi can really jazz them up. Here I’ve combined them with spinach, cherry tomatoes, cannellini beans and cheese for a hearty dish. Serve with a crisp salad on the side.
4
Serves10
IngredientsVegetables
Main IngredientTiramisu con ciliegeCherry Tiramisu
If I asked you to name one Italian dessert , I guarantee the vast majority would say tiramisu. However, not everybody likes the coffee that the biscuits are traditionally soaked in, so my version – inspired by a trip to the cherry orchards of Castello, where Ciro and his family grow wonderful fruit – uses liqueur instead. If making this for children, just leave out the booze and cook the cherries...
4
Serves9
IngredientsCherries
Main IngredientSpiedini di AgnelloSkewered Marinated Lamb with Rosemary & Mint
Often people have this misconception that you can only make meat skewers in the summer and cooked on a BBQ – this is not the case. Make sure once the skewers are ready to be cooked that your griddle pan is very very hot to enable the meat not to get stuck to the pan. Use sirloin steak if you prefer and if you don’t like mushrooms substitute it with shallot onions.
2
Serves8
IngredientsLamb
Main IngredientTorta di Carciofi e SpinaciArtichoke & Spinach Tart
I absolutely love tarts and it’s a shame that not many people cook them anymore, maybe because it is thought to be quite a difficult dish to prepare. Some of my friends have tried this dish and they say that it’s definitely one of the easiest and tastiest tart recipes that they have ever made. I often choose this kind of recipe when I have a dinner party because if there is any left over, I’ll...
8
Serves11
IngredientsVegetables
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
IngredientsLinguine al granchio e proseccoCrab & Prosecco Linguine
Venice’s Rialto Fish Market is a vibrant, bustling place full of amazing fresh produce. I loved the atmosphere – all the locals out shopping and the fishmongers loudly calling out their catch of the day. These guys start work so early that they can often be seen enjoying their lunch with a glass of prosecco by 9am! So you can see where I found the inspiration for this recipe. Fresh crab is paired...
4
Serves11
IngredientsCrab
Main Ingredient
Discuss This Recipe