Broad Bean Bruschetta

Broad Bean Bruschetta

Every meal at Lucio’s Paddington restaurant started with bruschetta, a slice of delicious toasted Italian bread, topped with a mound of something seasonal. I love using tender young broad beans during their short spring season to make this broad bean bruschetta. In summer it’s often diced ripe tomatoes; sliced sauteed mushrooms are wonderful in autumn; and in winter preserved foods like beautiful anchovies in olive oil or a dice of olives with some fresh herbs is the perfect start to a meal. I sometimes spread some Vannella buffalo ricotta under the broad bean purée, but it’s also delicious on its own as a bruschetta topping or as a dip. Serve with Dal Zotto Col Fondo prosecco for a great start to any meal.

Serves 4-6 as a starter

Ingredients
  • 300g fresh young broad beans
  • ¼ cup extra virgin olive oil, plus extra for drizzling
  • 6 small basil leaves
  • Salt flakes, to taste
  • 4 slices rustic bread
  • 2 cloves garlic, peeled and bruised
  • 100g ricotta (optional)
  • 1 lemon
Method
  1. Remove broad beans from the pod.
  2. Blanch in well-salted boiling water for 2 minutes, refresh in iced water then drain.
  3. Cut a slit in the top of each pod and squeeze them to slip off the thick outer skin.
  4. Place in a small food processor with oil, basil and salt and pulse to a coarse paste.
  5. Toast the bread and, while still warm, rub with the garlic, discarding the debris.
  6. Drizzle with oil.
  7. Top with ricotta (if using) then broad bean purée.
  8. Cut in half on the diagonal and grate a little lemon zest over the top.
  9. Sprinkle with salt, drizzle with oil and serve broad bean bruschetta.

Like this recipe?
You’ll love A Month on the Italian Riviera Recipes+Videos Online Cooking Class Inspired by Lucio Galletto!

Share page on:

Meet Lucio Galletto

Join Me Soon

What Our Cooks Say

Melisa (Beacon Hill, NSW)
Melisa (Beacon Hill, NSW)
Read More
We made the pot-sticker dumplings and bang bang chicken – once again both exceeded our expectations. My husband keeps saying it’s better ordering this than going out to restaurants as the recipes and food quality are amazing.
Glennis (Caringbah South, NSW)
Glennis (Caringbah South, NSW)
Read More
The whole Be Inspired experience has helped me love cooking again. I was sick of cooking the same old things - meal time is a lot brighter thanks to you Roberta.
Kate (Killara, NSW)
Kate (Killara, NSW)
Read More
I loved the Fresh & Easy Chicken – simple instructions, only a few ingredients and the time factor absolutely spot on. Then came the highlight, the taste, no compromise on the enjoyment of that meal! For the time poor Fresh & Easy hits the mark indeed.
Jen (Tamarama, NSW)
Jen (Tamarama, NSW)
Read More
Thank you for stocking our pantry with such authentic ingredients and quality produce ... I’ve so enjoyed picking fresh leaves from the herb pots and loved listening to the chef's playlist while cooking. We really like the flexibility of cooking over a couple of days and changing the order we cook the dishes in when we want to.
Katrina (Arncliffe, NSW)
Katrina (Arncliffe, NSW)
Read More
I am absolutely loving these boxes! There are ingredients I have never worked with before so having the confidence to try something new is so much fun! The recipes are just amazing and the notes on what can be prep’d beforehand are a great help too. Thank you so much.
Nathan (Manly, NSW)
Nathan (Manly, NSW)
Read More
Loving Be Inspired! Felt like a kid opening up a Christmas present when the box arrived. Fresh herb pots are a nice touch!
Richard (Earlwood, NSW)
Richard (Earlwood, NSW)
Read More
Thanks so much for the Fresh & Easy Meal, it was excellent. We regularly get another meal kit delivery – your offering is vastly superior and a similar price, so big ticks.
Sandra (Garran, ACT)
Sandra (Garran, ACT)
Read More
I'm a competent cook whose learned so much from the Recipes+Videos Packs. The recipes are yummy and Roberta’s video guidance offers so many little tips to improve flavour and organise the flow of preparation. I enjoy her warmth, sense of humour, and ability to giggle at herself when she occasionally messes up.
Previous
Next

FAQ

What is bruschetta?

Bruschetta is a slice of toasted Italian bread topped with a mound of something seasonal, usually served as an appetizer.

What's a good bruschetta topping for spring?

I love using a puree of tender young broad beans during their short spring season, with or without some ricotta underneath.

What is a good bruschetta topping in summer?

In summer it’s hard to beat diced ripe tomatoes with a little basil and plenty of delicate olive oil.

What's a good bruschetta topping in autumn?

Sliced sauteed mushrooms make a wonderful bruschetta topping in autumn.

What can I put on bruschetta in winter?

In winter preserved foods like beautiful anchovies in olive oil or a dice of olives with some fresh herbs (try thyme or oregano) is the perfect start to a meal.

How do you pronounce bruschetta?

In Italian bruschetta is pronounced broo-scet-a; when an ‘h’ is preceded by a ‘c’, it is silent.

Subscribe To My Newsletter & Get A Free Online Italian Cooking Class (RRP $39)