broad bean br­uschetta

Sunday Tasmanian - Tassie Living - - TASTE -

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.

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