Two bean and pea bruschetta
Nearly half of the fibre in this simply stunning bean and pea bruschetta comes from the ciabatta loaf. Fibre never looked or tasted so good.
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Servings
4 portions
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Serves
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Ingredients
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Nutritional information
Values shown are approximate.
| kCals | Fat (g) | Saturated fat (g) | Salt (g) | Carbohydrates (g) | Sugar (g) | Fibre |
|---|---|---|---|---|---|---|
| 344 | 15.3 | 4.9 | 1.03 | 37.1 | 2.2 | 4.4 |
Method
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Step 1
Preheat the oven to the lowest setting.
Step 2
Slice the ciabatta diagonally into 12, brush both sides with the oil and griddle or grill until toasted and golden. Keep warm in a low oven.
Step 3
Meanwhile, boil the peas and beans for 3 minutes, drain. Reserve one half and place the other half in a food processor with the mint, garlic, cream cheese and seasoning. Mix to give a coarse paste.
Step 4
Spread the pea paste over the toasts and top with the remaining pea and bean mix.
Step 5
Scatter with extra mint leaves, chilli and Parmesan then drizzle over balsamic glaze to serve.
