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Broad bean bruschetta with mozzarella and basil
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Garlicky griddled bread topped with crushed broad beans and milky mozzarella, make a great appetiser to kick-start a summer barbecue.
Double podding the beans leaves the really sweet, tender part of the bean. Click here for a guide to double podding. You could substitute the fresh broad beans for frozen – just cook for 3-4 minutes. The broad bean mixture can be prepared in advance. Keep in the fridge and assemble just before serving.
Typical values per serving:
This recipe was first published in June 2008.