Broad bean, pecorino and olive bruschetta
Serves 6
Easy
Total time:
Top squares of toasted focaccia with baby broad beans, mint leaves and Taggiasche olives for a fresh springtime bite, finished with grated pecorino
Skip to ingredients
- 250g baby broad beansdouble-podded
- 8 mint leaves
- 30g pecorino (or vegetarian alternative)grated, plus extra to serve
- 1 lemonzested and juiced
- 50ml olive oil
- 6 slices focacciatoasted
- 3 tbsp Taggiasche olivespitted and sliced
Nutrition: per serving
- kcal295
- fat14.6g
- saturates2.2g
- carbs30g
- sugars1.9g
- fibre3.1g
- protein9.2g
- salt1.3g
Method
step 1
Use a pestle and mortar to pound together the beans, mint leaves and a pinch of salt until the beans are just crushed. Tip into a bowl and fold in the pecorino, lemon zest and juice and olive oil. Season to taste.
step 2
Cut the focaccia into small pieces and spread thickly with the bean mixture. Sprinkle with the olives and some more pecorino before serving.
