Bruschetta with Creamy Broad Beans and Mint Recipe
This bruschetta is a spring–summer twist on the classic Italian toast: instead of tomatoes, the crunchy bread is topped with creamy broad beans with mint and lemon. In Italy, such small toasts are served as an appetiser before lunch or dinner, a bit like our party sandwiches, just with more olive oil and sunshine.
Bruschetta with creamy broad beans and mint is a fresher, greener take on Italian toasts, perfect for the time when market stalls are overflowing with seasonal vegetables. The combination of savoury beans, lemon and cool mint gives the impression of a truly Mediterranean snack, even though the ingredients are very familiar from our own kitchens. Crunchy, oil-soaked bread contrasts with the smooth, lightly mashed beans, creating a simple yet very refined appetiser.
Chef's tips
Cook the beans only until tender, but don’t overcook them – after draining, rinse them with cold water to stop the cooking and keep their intense green colour. If the beans have tough skins, be sure to peel them – it’s tedious, but the difference in the creaminess of the paste is huge. Toast the bread on a well-heated grill pan or in the oven, and as soon as it comes off the heat, rub it with the cut garlic clove – the aroma will be distinct but not overpowering.
How to serve
Serve the bruschetta on a large platter as an appetiser for a light summer meal, for example before grilled fish or a simple pasta. To drink, chilled white wine, prosecco or homemade lemonade with mint works beautifully, echoing the herbal notes. For evening get-togethers on the balcony or terrace, arrange the toasts next to a bowl of olives, a cheese board and a simple courgette carpaccio – this kind of “Italian board” is impressive yet very quick to prepare.
Ingredients
- fresh or frozen broad beans weight after shelling - 300 g
- baguette or other light bread sliced - 1 piece
- garlic cloves one for the beans, one for rubbing the bread - 2 piece
- olive oil - 4 tablespoons
- lemon juice - 1.5 tablespoons
- fresh mint finely chopped - 2 tablespoons
- grated Parmesan or Pecorino optional - 20 g
- salt and pepper to taste
Preparation
- If using fresh broad beans, shell them. Bring a pot of water to the boil, lightly salt it and add the beans. Cook for 4–6 minutes, until tender but not falling apart. Drain and cover with cold water to stop the cooking.
- Peel the beans by gently squeezing them between your fingers until the green inner bean pops out of the skin.
- Heat 1 tablespoon of olive oil in a pan over medium heat. Add 1 finely chopped garlic clove and fry for 30–40 seconds, until fragrant but not browned.
- Add the peeled beans, a pinch of salt and pepper. Fry for 2–3 minutes, stirring, until the beans are hot and slightly soft.
- Transfer the beans to a bowl, add the lemon juice, 2 tablespoons of olive oil, chopped mint and the grated cheese, if using. Mash everything with a fork into a coarse paste – there should still be small pieces of bean, it doesn’t need to be perfectly smooth.
- Taste and season with salt, pepper and, if needed, an extra drop of lemon juice.
- Arrange the baguette slices on a dry pan or baking tray and toast for 2–3 minutes on each side, until lightly crisp and golden around the edges.
- While still warm, gently rub the slices with the halved garlic clove, then drizzle with 1–2 tablespoons of olive oil.
- Top each slice with a portion of the broad bean paste and serve immediately.
Storage
Store any leftover broad bean paste in an airtight container in the fridge for up to 2 days. Stir before using and, if needed, refresh with a little olive oil and a squeeze of lemon. Toast fresh bread each time you serve it.
