Broad Beans, Garlic & Feta Bruschetta

Broad beans, garlic & feta bruschetta

Broad Beans, Garlic & Feta Bruschetta

25 mins

Super easy

serves 6 as a starter

About the recipe

This super-easy bruschetta is the ideal recipe to throw together whether you’re hosting a dinner party or just fancy a delicious lunch. Use frozen beans for a taste of summer whatever the season.


nutrition per serving

269.3

Calories


6.7g

Fat


2.8g

Saturates


5.5g

Sugars


1.5g

Salt


11.3g

Protein


41.2g

Carbs


3.6g

Fibre


of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Charlie Clapp

Ingredients

1 sourdough loaf

300g frozen or fresh broad beans

½ a bunch of fresh tarragon

extra virgin olive oil

1 clove of garlic

100g feta cheese

4 tablespoons fat-free natural yoghurt

Method

  1. Heat a griddle pan over a high heat until smoking. Slice the bread into 2cm slices and place on the griddle pan, turning after 1 minute or until each side has been gently chargrilled. You will need to do this in batches. Set aside.
  2. Plunge the beans into a pan of boiling, salted water and simmer for 2 minutes, then drain and run under a cold tap until cool.
  3. Pop the beans out of their skins, then season. Pick, roughly chop and stir through the tarragon leaves. Gently crush with a fork, so you have a mix of whole and crushed beans. Drizzle with the oil.
  4. Halve the garlic clove and rub onto each slice of the griddled bread.
  5. In a separate bowl, mash the feta with the yoghurt to form a paste, season and thickly spread onto each garlicky slice, then top with the beans. Drizzle with oil from the bowl.

Tags