Recipe of the Week Broad Bean and Mint Bruschetta

The mint and broad beans combine really well to give a lovely, fresh summer recipe with a slightly decadent feel.




  • 250g cooked broad beans
  • Handful grated parmesan plus a few shavings, to finish
  • A couple of slugs extra-virgin olive oil
  • A small bunch of mint, leaves only, chopped
  • 1 garlic clove, halved
  • 1 French stick or small ciabatta, cut into 8 thin slices and toasted




Put the cooked broad beans in a bowl and lightly crush. Season, then mix in the grated parmesan, mint and a slug of olive oil. Rub the slices of toasted bread with the garlic. Top with the broad bean mix, drizzle over a little more oil and finish with parmesan shavings.


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