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Photo of Bruschetta with broad beans, feta and asparagus by WW

Bruschetta with broad beans, feta and asparagus

1
Points® value
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
12
Difficulty
Moderate

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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