Broad Bean and Feta Bruschetta
Karl and I tried out this recipe for a late supper the other evening and thought it went really well with a glass of Schieferkopf Sylvaner. It makes a sophisticated alternative to beans or cheese on toast for a late supper snack.
Prep: 10 minutes
Cook: 10 minute
A bag of broad beans
8 sices of bread
4 garlic cloves, finely chopped and crushed to a paste
A glug of olive oil
A block of feta cheese
Freshly ground pepper
A handful of fresh basil or mint
1 lemon, juice and zest (optional)
Slip the broad beans out of their pods. Pop them in a heat-proof bowl. Cover with boiling water. Let them stand.
Meanwhile, set a large frying pan over medium heat. Spread the garlic paste over the bread slices. Add a good splash of olive oil into the warm pan. Sizzle the garlicky bread slices until golden on each side. Let them cool.
Drain the beans. Slip each bean out of its white coat. Spread a bit of feta over each piece of toast. Pile on the beans. Finish with a sprinkling of pepper, a touch of lemon juice and zest, and add a few torn herbs.
Do let us know what you think, and if indeed, you have any other variations on this one.
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