Broad Bean and Courgette Bruschetta

broad bean bruschetta

Still enjoying our broad beans and concocting new recipes every day. With beans and mint fresh from the garden, this is a perfect summer lunch.

  • 3 cups broad beans, podded
  • 1 small courgette, grated
  • 2 spring onions, chopped
  • 4 sun-dried tomatoes, cut into small pieces
  • 4 tablespoons chopped mint
  • 4 thickish slices of sourdough
  • 1 clove garlic, peeled

Cook beans in microwave with dessert spoonful of water for three minutes. Drain and let cool, then slip off the outer skins.

Using a little olive oil (we used the oil from the jar of sun-dried tomatoes) sauté onions, grated courgette and sun-dried tomatoes for two minutes. Add broad beans and mint, stir together and warm them through.

Brush both sides of the slices of sourdough with olive oil and cook on a ridged griddle pan until toasted on both sides. Rub each piece of toast with the garlic.

Pile on the bean mixture and drizzle with a little balsamic vinegar.

Leave a comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.