Bruschetta with broad beans, feta and asparagus
White sourdough bread
100 g, (12 slices), baguette
1 clove(s), halved
Frozen broad beans
12 spear(s), trimmed
Reduced fat feta cheese
70 g, crumbled
2 tbs, chopped, plus extra small leaves to serve
2 x 3 second spray(s)
- Preheat a chargrill or barbecue on high heat. Lightly spray bread with oil. Cook for 1-2 minutes each side or until lightly charred. Rub bread with cut side of garlic clove.
- Meanwhile, boil, steam or microwave broad beans and asparagus until just tender. Drain. Refresh under cold water and drain. Peel and discard skins of broad beans. Cut off asparagus tips and reserve.
- Process broad beans and asparagus stems in a food processor until finely chopped. Add feta, chopped mint and lemon juice and process until smooth. Season with salt and pepper.
- Top each baguette slice with broad bean mixture. Garnish each with an asparagus tip and extra mint leaves.