Broad Bean and Feta Bruschetta

This is the recipe for Able & Cole's July photo competition. I don't think I have any chance of winning, but hey, it was tasty!

I love broad beans but usually eat them with their little leathery jackets on. I actually like the taste and texture of and I'm convinced there's some super duper goodness in those little broad bean jackets but as I always like to try new things, I made the bruschetta just as the recipe dictated and squeezed each little bright green bean out of its protective coat. 

This makes a great snack... not very scalable though due to the skinning of the beans which is time consuming. I'd say it's a better meal for one or two people... and I'd probably add a shed load more broad beans if I make this again because I love them so much.

I'd also be a lot more generous with the olive oil.

Delicious, give it a try! 

I think I'll submit my photo collage...I wish my bruschetta was a little more browned, it looks a bit pale but I can assure you it was crispy and garlicky and tasty!

Broad Bean and Feta Bruschetta
Serves 4

Ingredients:

• A bag of broad beans
• 8 slices of bread
• 4 garlic cloves, finely chopped and crushed to a paste
• A glug of olive oil
• A block of feta cheese
• Freshly ground pepper
• A handful of fresh basil or mint
• 1 lemon, juice and zest (optional)

Slip the broad beans out of their pods. Pop them in a heat-proof bowl. Cover with boiling water. Let them stand.
Meanwhile, set a large frying pan over medium heat. Spread the garlic paste over the bread slices. Add a good splash of olive oil into the warm pan. Sizzle the garlicky bread slices till golden on each side. Let them cool.
Drain the beans. Slip each bean out of its white coat. Spread a bit of feta over each piece of toast. Pile on the beans. Finish with a sprinkling of pepper, a touch of lemon juice and zest, and a few torn herbs. Gorgeous.