Broad Bean Bruschetta with Mozzarella and Basil
Garlicky griddled bread topped with crushed broad beans and milky mozzarella, make a great appetiser to kick-start a summer barbecue.
Makes: 14
Ingredients
500g fresh broad beans, podded
1 tbsp Waitrose Lemon Infused Olive Oil
½ x 20g pack fresh mint, chopped
½ x 25g pack fresh basil, chopped
1 Waitrose Petite Parisienne, from the loose bread section
1 clove garlic
125g pack Garofalo Bella Organic Buffalo Mozzarella, drained and roughly torn
Extra basil leaves and olive oil, to serve
Method
- Cook the broad beans in lightly salted boiling water for 2-3 minutes, until just tender. Drain well, refresh in cold water and drain again. Slip each bean out of its grey skin and into a large bowl – you should end up with about 300g of bright emerald green beans.
- Lightly crush the beans with a fork, or place in a food processor and pulse lightly, taking care not to over process them as you want to retain some texture. Stir in the lemon-infused oil and herbs.
- Cut the bread into 14 x 2.5cm thick slices on the diagonal. Toast the bread on both sides, preferably in a griddle pan to create griddle marks, or on the barbecue.
- Rub the toast with the garlic clove. Scoop some of the broad bean mixture on top of each piece of toast. Top with the torn mozzarella, garnish with a basil leaf and drizzle with a little more olive oil if desired. Serve with a sprinkling of freshly ground black pepper.
Cook's tips
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.