Olive Magazine
Small bruschetta squares on a wooden board

Broad bean, pecorino and olive bruschetta

Published: June 3, 2021 at 12:14 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6

Top squares of toasted focaccia with baby broad beans, mint leaves and Taggiasche olives for a fresh springtime bite, finished with grated pecorino

  • Vegetarian
Nutrition:
NutrientUnit
kcal295
fat14.6g
saturates2.2g
carbs30g
sugars1.9g
fibre3.1g
protein9.2g
salt1.3g
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Try this recipe for broad bean, pecorino and olive bruschetta, then check out our tomato bruschetta, broad bean and mint bruschetta, burrata bruschetta and more Italian starter recipes.

Just-picked, freshly podded raw baby broad beans are a real seasonal treat. Here, they’re mixed with Taggiasche olives, a Ligurian delicacy from the small town of Taggia. They’re considered to be one of the best-flavoured varieties.

Ingredients

  • 250g baby broad beans, double-podded
  • 8 mint leaves
  • 30g pecorino (or vegetarian alternative), grated, plus extra to serve
  • 1 lemon, zested and juiced
  • 50ml olive oil
  • 6 slices focaccia, toasted
  • 3 tbsp Taggiasche olives, pitted and sliced

Method

  • STEP 1

    Use a pestle and mortar to pound together the beans, mint leaves and a pinch of salt until the beans are just crushed. Tip into a bowl and fold in the pecorino, lemon zest and juice and olive oil. Season to taste.

  • STEP 2

    Cut the focaccia into small pieces and spread thickly with the bean mixture. Sprinkle with the olives and some more pecorino before serving.

Find more inspiration for bruschetta recipes

White Bean Bruschetta Recipe
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