Donna Hay's Broad Bean Bruschetta
Delicious and easy to make, perfect for a very yummy light meal or appetiser.
Ingredients
- 8 slices sourdough bread
- 1 garlic clove, halved
- 1 x 200gr feta, crumbled
- 1 x 1.2kg broad beans, shelled, blanched and peeled
- 1 lemon wedge, to serve
- 1 extra virgin olive oil
- 1 x 1 cup flat leaf parsley, finely chopped
- 1 x 1 tbs finely grated lemon rind
Method
- To make the gremolata, place the parsley, lemon rind, oil, salt and pepper in a bowl and mix to combine. Set aside.
- Preheat a char-grill pan over high heat. Brush the sourdough slices with oil. Grill the sourdough until lightly charred. Rub one side of each slice of bread with the cut clove of garlic. Spread each slice with feta, top with the beans and spoon over the gremolata. Serve the bruschetta with lemon wedges.
Wine pairing
No wine pairings assigned.
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