Broad bean and pancetta bruschetta recipe

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serves:

2

Skill:

easy

Prep:

5 min

Cooking:

15 min

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.

Ingredients

  • 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

Method

  • 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.

Top tip for making Broad bean and pancetta bruschetta

To cut the cost, swap pancetta for streaky smoked bacon.

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