- Preparation time:
- 10 mins
- Cooking time:
- 10 mins
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
|Values shown are approximate.|
Preheat the oven to the lowest setting
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
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
Spread the pea paste over the toasts and top with the remaining pea and bean mix
Scatter with extra mint leaves, chilli and Parmesan then drizzle over balsamic glaze to serve
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