Crushed broad bean and mint bruschetta

  • serves 4
  • Easy

These easy bruschetta are great as canapés or nibbles at parties with a glass of prosecco or zesty, dry white wines such as verdecchio.



  • double podded broad beans 250g
  • extra-virgin olive oil
  • mint leaves from 1 small bunch, chopped
  • parmesan a handful of grated, plus a few shavings to finish
  • french stick or small ciabatta 8 thin slices, toasted
  • garlic 1 clove, halved


  • Step 1

    Simmer the broad beans until tender, about 2-3 minutes then drain and cool. Put tin a bowl and lightly crush. Season, then mix in the grated parmesan, mint and a slug of olive oil. Rub the slices of toasted bread with the garlic. top with the broad bean mix, drizzle over a little more oil and finish with parmesan shavings.