Asparagus, Broad Bean, Mint and Mozzarella Bruschetta

    June 27, 2016

    • Yields: 4


    300 g Podded and shelled broad beans


    2 tbsp Extra virgin olive oil plus an extra drizzle at the end

    1 1 lemon, juiced

    A handful mint leaves, saving a few small ones back to garnish

    Salt and pepper for seasoning

    100 g Asparagus, cut in half lengthways

    4 Slices rustic white bread, such as sourdough

    1 Garlic clove, peeled but left whole

    1 Small ball (approx.150g) of buffalo mozzarella, roughly torn


    1Cook the broad beans in boiling water for 2 minutes.

    2Drain, refresh under cold water, drain again, then peel from their skins.

    3Use the back of a fork to roughly crush the beans with the olive oil and lemon juice, then stir through the mint.

    4Season with salt and pepper to taste.

    5Cook the asparagus in boiled salted water for 1 to 2 minutes and drain under cold water too.

    6Heat a griddle pan; toast the bread on both sides, then rub with the garlic clove.

    7Spoon some of the beans over each slice of bread, scatter over the asparagus, mint and mozzarella and drizzle with more olive oil to serve.


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