Broad bean, feta and mint bruschetta
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Time to make:
18 mins, prep 10 mins, cook 5-8 mins
$1.40 per serve
(at time of publication)
Full ingredients list:
- 8 small slices multigrain sourdough bread (1cm thick)
- olive oil spray
- 500g frozen broad beans
- 2 teaspoons olive oil
- 75g reduced-fat feta
- 2 tablespoons lemon juice
- 1 clove garlic, crushed
- 2 tablespoons shredded mint
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat chargrill to high. Spray both sides of bread with oil. Chargrill for 1–2 minutes each side, or until lightly charred.
Step 2 Blanch beans in a saucepan of boiling water for 3–4 minutes, or until just tender. Refresh in a bowl of cold water, drain well. Peel off outer skins and discard.
Step 3 Place beans, olive oil, feta, lemon juice and garlic in a blender or food processor and process into a rough paste. Season to taste. Add mint and pulse for a few seconds, until just combined. Spoon onto bread and serve.
You don’t have to use sourdough bread – use any type of grainy bread you like.
About this recipe
First published: October 2010