broad bean bruschetta
8 slices sourdough bread olive oil, for brushing 1 clove garlic, halved 200g feta, crumbled 1.2kg broad beans, shelled, blanched and peeled lemon wedges, to serve gremolata 1 cup flat- leaf parsley leaves, finely chopped 1 tablespoon finely grated lemon zest 1 tablespoon olive oil sea salt and cracked black pepper To make the gremolata, place the parsley, lemon zest, oil, salt and pepper in a bowl and mix to combine. Set aside.
Preheat a chargrill pan over high heat. Brush the sourdough slices with oil. Grill the sourdough for one minute each side or until lightly charred.
Rub one side of each slice of bread with the cut clove of garlic. Spread each slice with feta, top with the beans and spoon over the gremolata. Serve the bruschetta with lemon wedges. Serves four.