Broad Bean & Mint Bruschetta

by Jacqueline on June 29, 2012

Perfect Canapes

Broad Bean & Mint Bruschetta

Now that we are officially in Summer, (and for some more than others it has felt that way for a while! Gulp…it’s a thirst quenching 34°C  here today) it is a perfect excuse for me to eat one of my favourite vegetables. May I present to you the humble broad bean!

A Summer treat

The humble broad bean

And it’s perfect partner, some fresh mint. Ta-dah!

Minty goodness

A sprig of mint

Mmmm a marriage made in heaven! What’s the best way to enjoy it? Throw them together with some olive oil, Parmesan cheese, lemon juice and serve on crusty bread and you’ll be begging for more!

As I mentioned in a previous post  I just can’t get enough of Vietnamese food at the moment and have stacks of fresh mint in the fridge. I really detest wasting food so this is a great way to use up some of my fresh herbs.

I love this dish as it is so easy to prepare and is perfect for a tasty lunch or snack but you may also want to opt for crostini instead of bruschetta to serve as canapés at a dinner party.

This is a great way to enjoy seasonal vegetables as broad beans will be prominently displayed on supermarket shelves at the moment. If you are unable to use fresh broad beans, the dish works just as well with frozen beans.

This recipe also works with peas but I prefer the firm texture of the broad bean and its slightly nutty undertones.

If there is a downside to this dish, I would say that it is the length of time taken to prepare the vegetable (i.e. double podding). But no matter, bring some music into the kitchen, turn up the volume and sing loudly as you complete the podding. A very therapeutic process, I assure you.

Ingredients for Broad Bean & Mint Bruschetta

Ingredients for Broad Bean & Mint Bruschetta

Broad Bean & Mint Bruschetta

Prep Time: 30 minutes

Cook Time: 7 minutes

Total Time: 37 minutes

Serving Size: Makes 12 Bruschettas

Broad beans are ripe for picking at the moment but if you do not have fresh ones to hand, this recipe also works with frozen beans and delivers the same results.

Ingredients

  • 250g of broad beans, removed from pod and shelled
  • generous bunch of mint
  • 1 baguette (big enough to be sliced into 12 pieces)
  • 2 large tbsp of grated Parmesan cheese
  • juice of 1/2 a lemon
  • 1 clove of garlic, peeled and pressed
  • 2 tbsp of olive oil x 2
  • Parmesan shavings for 12 portions
  • salt and pepper to season

Instructions

  1. Cook the beans in salted boiling water according to the packet instructions. Drain and leave to one side.
  2. Pre-heat grill and slice the baguette into 12 pieces, approximately 1inch thick.
  3. Take a small bowl and mix together one portion of the olive oil and the pressed garlic.
  4. Place the baguette slices on the grill and turn them just before they go brown. This applies to the other side too.
  5. Remove the bread from the grill and coat one side of each slice with the olive oil and garlic mixture so that it seeps into the crispy bread.
  6. In a bowl, toss together the beans, the remaining olive oil, lemon juice and the grated Parmesan cheese. Then add the chopped mint and toss the mixture again.
  7. If you like, you can go one step further and crush the beans, but I prefer the firm texture of the bean.
  8. Add salt and pepper to season, if required.
  9. Use a spoon to serve the mixture on the warm toasted bread.
  10. Garnish with Parmesan shaving on each slice.
  11. Sink your teeth into the delicious, flavoursome bruschetta. Mmmm crunch, crunch.
  12. Serve with a chilled glass of Chablis or Sauvignon Blanc.
http://howtobeagourmand.com/broad-bean-mint-bruschetta/

I’m entering this recipe into Karen’s Herby challenge for June over at Lavender and Lovage.

Herbs on Saturday

How do you use mint in your recipes? Do let me know in the comments below!

Like How to be a Gourmand on Facebook.

{ 16 comments… read them below or add one }

1 rita cooks italian June 29, 2012 at 2:09 pm

I love your recipe. I am not a great fun of broad beans and it’s nice to have some tips on how to enjoy them. In Rome we combine these beans with pecorino cheese but I think that parmesan, like you suggested, has a more sweet and delicate flavour, better for a bruschetta. I am afraid I mainly use mint in cocktails…although I have recently started adding it to my curries.

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2 Jacqueline June 29, 2012 at 2:34 pm

Thanks for your comment Rita. Mint in cocktails, eh? I’m a bit of a mojito girl myself :-)

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3 Wendy June 29, 2012 at 5:06 pm

I used to hate broad beans until I discovered how lovely they are when they are double podded! A perfect taste of summer!

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4 Jacqueline June 29, 2012 at 5:48 pm

Thanks for your comment Wendy! I know what you mean, you don’t get the same taste at all with the shell on the bean!

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5 Karen June 30, 2012 at 11:24 pm

Another one of your magical creations, and as always I love your photos too…I am an AVID lover of the humble broad bean and this looks like a fabulous creation that I must replicate at home! Thanks so much for entering this recipe into Herbs on Saturday! Karen

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6 Jacqueline July 1, 2012 at 10:36 am

Thanks Karen – that’s very kind of you! I left a wee comment on your blog on your first year anniversary as a blogger a couple of days ago but I can’t see it so just wanted to say congrats on all the great posts and all you have achieved over the year x

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7 Monet July 1, 2012 at 11:37 pm

What a simple and stunning appetizer or main meal. I love the fresh flavors and colors here. Thank you for sharing, and hank you for your words, your encouragement, and your prayers. I hope you are having a restful and peaceful Sunday. Love and hugs!

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8 Jacqueline July 2, 2012 at 7:56 am

Hi Monet, thank you. Yes I think you have nailed it. This dish has fresh written all over it and served with crusty bread it is an absolute treat :-)

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9 lisaiscooking July 4, 2012 at 8:50 am

Broad beans are so delicious. I always remind myself of that to work up the inspiration to prep them! They look great on the bruschetta with parmesan.

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10 Jacqueline July 5, 2012 at 7:46 am

Thanks Lisa. Yes, quite a laborious process to remove the shell but well worth it for the taste.

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11 All That I'm Eating July 4, 2012 at 6:07 pm

Absolutely perfect. I know how well this works in an omelette so I can imagine it’s brilliant on bruschetta!

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12 Jacqueline July 5, 2012 at 7:48 am

Thanks Caroline. I would never thought of putting broad bean and mint in an omelette so thanks for the tip :-)

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13 Nic July 4, 2012 at 11:11 pm

Not my two favourite ingredients I have to say, but I would definitely try it if someone made this for me! Lovely Pics.

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14 Jacqueline July 5, 2012 at 7:49 am

Thanks Nic! Coming from you as a very gifted photographer that’s quite a compliment!

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15 kankana July 6, 2012 at 6:29 am

Lovely combination of greens and I can say, it must taste refreshing!

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16 Jacqueline July 6, 2012 at 10:27 am

Thanks Kankana – yes it was truly refreshing. A dish made for Summer :-)

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