Broad Bean Bruschetta

    Posted on 14th September 2020 by Daniel Newman-Beinart

    Serves 2 as a side




    • 2 slices of bruschetta
    • 200 grams broad beans, removed from

    their pods

    • 2 Tablespoon mint leaves, torn up
    • One lemon
    • 1 small garlic clove
    • 40 g goat’s cheese,


    • Salt and pepper ro season



    1. Set the oven to 180c.
    2. Juice the lemon and use a grater to finely slice the skin into thin strips.
    3. Put the bread in the oven to bake for approx. 8 minutes
    4. Fill a saucepan with the boiled water and place the beans in. Boil for 5 minutes or until soft.
    5. Cut the bread open, bake for a further 5 minutes and then take it out.
    6. Drain the beans and pour cold water over them.
    7. Squeeze the beans until the inner beans pop from their skin.
    8. Place them in a bowl with the mint and lemon juice and roughly mash with a fork.
    9. Rub the bread with the garlic clove and put the bean mixture on top.
    10. Scatter over the cheese and lemon zest and serve.
    11. Enjoy!


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