Crushed broad bean and mint bruschetta
Published: March 25, 2015 at 4:07 PM
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serves 4
Easy
Total time: 25 mins
0 reviews
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These easy bruschetta are great as canapés or nibbles at parties with a glass of prosecco or zesty, dry white wines such as verdecchio.
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Ingredients
Nutrition
-
250g double podded broad beans
-
extra-virgin olive oil
-
from 1 small bunch mint leaves
chopped
-
a handful of grated parmesan
plus a few shavings to finish
-
8 thin slices french stick or small ciabatta
toasted
-
1 clove garlic
halved
Nutrition: per serving
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0g
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Method
-
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.
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