Crushed Broad Bean Bruschetta

by Edward Daniel
Caption of Crushed Broad Bean Bruschetta. Image by Edward Daniel (c).

On a weekend morning, there is nothing better than waking up. Going into my fresher and bailing out some broad beans and making a bruschetta, as I have my cup of tea. A Crushed Broad Bean Bruschetta set me up for the day and makes a wonderful enriching starter or snack.  I love the vibrant colours of the crushed peeled broad beans. Don’t discard the shell of bean themselves as they can sautéed instead. Crushed Broad Bean Bruschetta makes a great addition to summer’s day.

Caption of Crushed Broad Bean Bruschetta. Image by Edward Daniel (c).
Serves: 4 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 500g broad beans (yields 200g of shelled broad beans)
  • 3tsb olive oil
  • ½ lemon, juice
  • 1 shallot, finely chopped
  • 1 clove of garlic, crushed
  • Handful of basil leaves, chopped
  • Pinch of salt


  1. Blanche the broad beans in boiling water for three or four minutes. Gently remove from and discard the skins. (I retain the skins and use them in other dishes).
  2. Place the half of the broad beans in a chopper with the oil, juice and shallot, garlic, and basil leaves. Pulse to a rough texture. Remove and add the remaining broad beans. Season to taste
  3. Place the Crushed Broad Beans into a small serving dish.
  4. Serve immediately.



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