Crushed broad bean and mint bruschetta
- Preparation and cooking time
- Total time
- Easy
- serves 4
Ingredients
- 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
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.
