Bruschetta with broad beans, feta and asparagus
1
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 12 • Difficulty: Easy
Ingredients
White sourdough bread
100 g, (12 slices), baguette
Garlic
1 clove(s), halved
Frozen broad beans
250 g
Asparagus
12 spear(s), trimmed
Reduced fat feta cheese
70 g, crumbled
Fresh mint
2 tbs, chopped, plus extra small leaves to serve
Lemon juice
1 tsp
Oil spray
2 x 3 second spray(s)
Instructions
1
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.
2
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.
3
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.
4
Top each baguette slice with broad bean mixture. Garnish each with an asparagus tip and extra mint leaves.
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