Broad Bean Bruschetta
User Reviews
5
Broad Bean Bruschetta
Description
Broad Bean Bruschetta features broad beans that are blanched, peeled, and lightly mashed with ripe avocado, lemon juice, and pecorino cheese, creating a creamy yet textured topping. The bread slices are toasted on the oiled side that has been rubbed with fresh garlic to provide a fragrant, crunchy base. Fresh chopped mint and parsley add bright herbal notes to complement the beans and avocado. This dish balances smoothness with bursts of savory and fresh flavors, highlighted by the grated pecorino sprinkled on top and a drizzle of olive oil.
The bruschetta’s texture is chunky rather than pureed, giving a pleasant mouthfeel when spread on the crispy bread. The garlic-rubbed toast adds a subtle pungent aroma and slight char imparted by grilling or frying. It’s ideal served as a light appetizer or snack during warmer seasons when fresh broad beans and herbs are at their peak.
Adjusting the seasoning with salt, pepper, and lemon juice after mixing will help balance the flavors. Variations can include swapping lemon for lime or adding a touch of red chili flakes for heat. The recipe encourages peeling the broad bean skins for a more tender bite and suggests alternative serving options such as stuffing the mix inside mini baked potatoes or using naan bread.
Use ripe avocado for a consistent texture and to avoid a lumpy topping.Peel the skins from the blanched broad beans to remove toughness and ensure a smooth bite.Mash the bean and avocado mixture gently; keep some texture rather than pureeing.Taste and adjust seasoning with lemon juice, salt, and pepper before serving.Try fresh herbs like oregano or basil in place of mint and parsley for different herbal profiles.
Ingredients
- 2 teaspoons extra virgin olive oil plus extra to serve
- 2 lices bread
- 1 garlic crushed, clove
- 1 cup broad beans podded, blanched, cooled and peeled, podded, 150g
- ½ avocado ripe
- 1 tablespoon lemon juice
- 1 tablespoon pecorino cheese plus extra to garnish, finely grated or parmesan
- 1 teaspoon mint leaf chopped, fresh
- 1 teaspoon parsley chopped, fresh
- salt
- black pepper
Instructions
- Brush one side of each slice of bread with the oil, then rub the garlic clove over them.
- Heat a grill pan (or frying pan), and place into the pan, oil/garlic side of each slice down, and cook until lightly toasted.
- Meanwhile, add the broad beans (fava beans), avocado, lemon juice and pecorino into a bowl and lightly mash. You still want texture, so don’t mash to a puree.
- Pile the mixture onto the toast, then top with mint and parsley leaves and a little pecorino and season with salt and pepper and drizzle with a little oil.
Notes
- Use ripe avocado to ensure an even, creamy texture when mashing with the broad beans.
- Peel skins from the blanched broad beans to avoid toughness in the bruschetta.
- Gently mash the filling to keep some chunkiness rather than pureeing it fully.
- Adjust the lemon juice, salt, and pepper after mixing to fine tune the flavor balance.
- Consider swapping lemon for lime juice or adding red chili flakes for a spicy kick.
- Serve on toasted bread, naan, or stuffed into mini baked potatoes for variety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Calories | 289kcal | 14% |
| Carbohydrates | 36g | 12% |
| Protein | 10g | 20% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Sodium | 154mg | 6% |
| Potassium | 537mg | 11% |
| Fiber | 9g | 36% |
| Sugar | 4g | 8% |
| Vitamin A | 94IU | 2% |
| Vitamin C | 9mg | 10% |
| Calcium | 79mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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