Jamie Magazine
By Charlie Clapp
Broad beans, garlic & feta bruschetta
25 mins
Super easy
serves 6 as a starter
About the recipe
This super-easy bruschetta is the ideal recipe to throw together whether you’re hosting a dinner party or just fancy a delicious lunch. Use frozen beans for a taste of summer whatever the season.
Recipe From
Ingredients
1 sourdough loaf
300g frozen or fresh broad beans
½ a bunch of fresh tarragon
extra virgin olive oil
1 clove of garlic
100g feta cheese
4 tablespoons fat-free natural yoghurt
Method
- Heat a griddle pan over a high heat until smoking. Slice the bread into 2cm slices and place on the griddle pan, turning after 1 minute or until each side has been gently chargrilled. You will need to do this in batches. Set aside.
- Plunge the beans into a pan of boiling, salted water and simmer for 2 minutes, then drain and run under a cold tap until cool.
- Pop the beans out of their skins, then season. Pick, roughly chop and stir through the tarragon leaves. Gently crush with a fork, so you have a mix of whole and crushed beans. Drizzle with the oil.
- Halve the garlic clove and rub onto each slice of the griddled bread.
- In a separate bowl, mash the feta with the yoghurt to form a paste, season and thickly spread onto each garlicky slice, then top with the beans. Drizzle with oil from the bowl.
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