Think of this easy bruschetta recipe as the party-friendly legume-y cousin of smashed avo on toast.
Garlic confit is the simplest recipe and is so versatile. Squash some on to your bruschetta, or add it to a salad or sandwich. Best of all, it lasts for 2-3 weeks refrigerated. Not that it will get the chance!
BROAD BEAN BRUSCHETTA WITH GARLIC CONFIT
Makes 12
For the garlic confit
10 cloves garlic, peeled
¾ cup good quality olive oil
2 Tbsp waterp>
For the bruschetta
12 slices of sourdough French stick
3 cloves of confit garlic
200g frozen broad beans
½ cup basil leaves, chopped finely
2 tsp lemon zest
2 Tbsp lemon juice
Salt and pepper, to season
½ cup ricotta
- Preheat the oven to 170C.
- For the confit, place the garlic, oil, and water in a small pot. Slowly heat for 15 minutes until the garlic is soft. Remove and cool. Store in a jar.
- Brush the slices of bread with oil from the confit and toast for 10-12 minutes until crispy. Remove and cool.
- Mix three cloves of confit garlic, 2 Tbsp oil, broad beans, basil, zest, juice, salt and pepper.
- To assemble, squash more garlic onto the toast, spread a little ricotta on the toast, and then some broad bean mix. Serve with a squeeze of lemon.
More broad bean recipes
Use them all up.
Broad Bean Sliders. Try these delicious vegetarian sliders for ultimate tapas.
Broad Bean Dip Recipe With Sesame Vegetables. Serve with these vegetable chips or crackers and crudites.
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Advertise with NZME.Paprika Potatoes, Lamb & Broad Bean Salad. This salad can easily packed for a grab-and-go meal.
Broad Bean and Ham Salad Recipe. This recipe delivers an empty vege drawer and a healthy meal.
