Fresh Broad Bean and Avocado Bruschetta Topped with Pecorino

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Ingredients:

  • 200g fresh or frozen broad beans, shelled
  • 1 ripe avocado, peeled and diced
  • 4 slices of sourdough or rustic bread, toasted
  • 50g pecorino cheese, shaved
  • 1 lemon, juiced
  • 2 tablespoons extra-virgin olive oil
  • 1 small clove garlic, halved
  • Salt and freshly ground black pepper to taste
  • Fresh basil leaves for garnish

Directions:

  1. If using frozen broad beans, blanch them in boiling water for 2-3 minutes and then rinse under cold water. Peel the skins off to reveal the bright green beans.
  2. In a bowl, combine the broad beans with diced avocado, lemon juice, 1 tablespoon of olive oil, salt, and black pepper. Mix gently to combine.
  3. Rub each slice of toasted sourdough with the cut side of the garlic for extra flavor.
  4. Spoon the broad bean and avocado mixture evenly over the toasted bread.
  5. Top with shavings of pecorino cheese and a few fresh basil leaves.
  6. Drizzle with the remaining olive oil and serve immediately.

Prep Time: 10 minutes | Cooking Time: 5 minutes | Total Time: 15 minutes

Kcal: 240 kcal | Servings: 4 servings