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Broad Bean Bruschetta


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Ingredients

Broad bean bruschetta

  • 50 g Parmesan cheese, crust removed and cut into pieces ( 2 cm)
  • 1000 g water
  • 250 g Broad beans, shelled
  • 2 cloves garlic, cut into halves
  • fresh basil leaves, handful
  • 2 spring onions, cut into halves
  • 10 stuffed olives, (see Tips)
  • 1/2 lemon, juice only
  • salt, to taste
  • pepper, to taste
  • 200 g danish feta, crumbled
  • Sour dough bread, cut in thin slices
  • extra virgin olive oil, for drizzling
  • 6
    2min
    Preparation 2min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9
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Recipe's preparation

  1. Place Parmesan into mixing bowl and grate 10 sec/speed 8. Transfer into small bowl and set aside.

  2. Place water into mixing bowl and insert simmering basket. Add beans and cook 8 min/100°C/speed 4, prolonging time by up to 2 minutes if necessary, until beans are tender.

  3. Carefully remove simmering basket and set aside to cool. Remove outer skins and empty mixing bowl.

  4. Place 1 garlic clove, basil and spring onions into mixing bowl and chop 6 sec/speed 8.

  5. Add  olives, lemon juice, salt and pepper and blend 8 sec/speed 4, consistency should be chunky and not puree.

  6. Lightly toast bread, rub with remaining cut garlic clove and then spread with mixture. Top with crumbled feta and drizzle with olive oil to serve.

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Accessories you need

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Tip

Chilli and garlic olives are a nice addition.

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Comments

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  • dont let the colour put you

    Submitted by maurs_hunny on 11. October 2011 - 19:18.

    dont let the colour put you off, very tasty and enjoyed by all

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  • dont let the colour put you

    Submitted by maurs_hunny on 11. October 2011 - 19:18.

    dont let the colour put you off, very tasty and enjoyed by all

    Login or register to post comments