Recipes

Broad Bean and Mint Bruschetta

This is an easy dish to prepare and is good either as a canape, starter or light lunch dish. It’s delicious, simple and fun – so give it a go!

 

For a canape take sliced white bread and cut out small discs of the bread, dip in extra virgin olive oil and bake in the oven for about 8 – 10 minutes until golden and crisp. For a light lunch add some pieces of goat’s cheese or feta cheese and serve with a tomato and rocket salad, it will be sure to impress.

Ingredients

Serves 4

500g shelled or frozen broad beans

Juice of ½ lemon

4tbsp olive oil

1-2tbsp chopped mint leaves

4 pieces of pancetta, grilled for a few minutes until crisp

For Bruschetta:

8 pieces thick baguette, sliced on an angle

Extra virgin olive oil

Salt and pepper

1 clove peeled garlic

2 handfuls of pea shoots (optional)

Instructions

  1. To make the bruschetta preheat the oven to 180˚C Fan. Place the sliced baguette onto a baking sheet lined with parchment paper and brush each piece with olive oil. Season with salt and pepper.
  2. Place in the oven for 10-15minutes until golden and crisp. Take the peeled garlic clove and rub over the surface of each bruschetta.
  3. For the purée: Cook the broad beans in boiling water for 3 – 4 minutes. Drain and refresh under cold running water.
  4. Slip each bean out of its tough outer shell and put into a food processor, process until broken up but not smooth, or put into a bowl and mash with a fork. It should have some texture.
  5. Add lemon juice, olive oil and mint to taste. Season well with salt and freshly ground black pepper.
  6. Serve on bruschetta with broken pancetta sprinkled on top. Cover with some pea shoots.

Now enjoy!

If you liked the recipe or have any questions at all, feel free to email us at info@entcs.co.uk and we’ll be happy to help! Share your creations using our #ENTCSCreations hashtag on Instagram. Check out our other recipes by visiting our Recipe tab.