Broad bean and pancetta bruschetta
Skill level: Easy peasy
We all love beans on toast. So simple but so reassuringly comforting. The combination of soft white bread and hot beans is always a winner. This recipe uses toast and beans but with a twist. Using tender broad beans and salty pancetta on top of crunchy garlic bruschetta provides a crowd-pleasing snack or posh starter. If you make this in the summer, try to get the freshest beans you can find. But frozen work just as well.
- 4 slices pancetta
- 1 garlic clove, peeled and whole
- 2 thick slices of sourdough bread
- 100g frozen broad beans
- 1tbsp olive oil
- Fresh mint leaves
To cut the cost, swap pancetta for streaky smoked bacon.
- Lay the pancetta on a rack and grill on a high heat until crisp and golden. Set aside.
- Rub one side of the sourdough with the garlic clove until fragrant. Toast under the grill, turning over once. Set aside once golden.
- In a saucepan, cook the beans in rapidly boiling water for 5mins. They should be tender but still have some bite. Drain and toss the beans through the oil and mint.
- Place the bread on a plate and drizzle with a little more oil. Top with beans and finish with 2 pancetta slices on each.