Asparagus, Broad Bean Mint And Mozzarella Bruschetta

Recipe and image courtesy of British Asparagus

Asparagus, Broad Bean Mint And Mozzarella Bruschetta. Happy Friday friends. Hope you have had a lovely week? Are you all ready for the weekend?

Lunchbox recipe anyone?

Forget soggy sandwiches and banish dull lunchtimes with this lunch on the go idea. Easy, quick and inspiring ways you can to reclaim your lunch hour, our salads, sarnies & snacks are all portable, delicious & filling.

Asparagus, Broad Bean Mint and Mozzarella Bruschetta- This asparagus bruschetta is a great way to get in two of your five a day, with fresh green veg and creamy cheese our bruschetta recipe is a winner!

Asparagus, Broad Bean Mint and Mozzarella Bruschetta

Asparagus, Broad Bean Mint and Mozzarella Bruschetta

How To Make Asparagus, Broad Bean Mint And Mozzarella Bruschetta:

Makes 4, Serves 4 as a starter or snack

Preparation time: 10 minutes

Cooking time: 10 minutes

You’ll Need:

  • 300g podded and shelled broad beans
  • 2 tbsp extra virgin olive oil plus an extra drizzle at the end
  • 1 lemon, juiced
  • A handful mint leaves, saving a few small ones back to garnish
  • Salt and pepper for seasoning
  • 100g British asparagus, cut in half lengthways
  • 4 slices rustic white bread, such as sourdough
  • 1 garlic clove, peeled but left whole
  • 1 small ball (approx.150g) of buffalo mozzarella, roughly torn

What To Do:

  1. Cook the broad beans in boiling water for 2 minutes. Drain, refresh under cold water, drain again, then peel from their skins.
  2. Use the back of a fork to roughly crush the beans with the olive oil and lemon juice, then stir through the mint. Season with salt and pepper to taste.
  3. Cook the British asparagus in boiled salted water for 1 to 2 minutes and drain under cold water too.
  4. Heat a griddle pan, toast the bread on both sides, then rub with the garlic clove. Spoon some of the beans over each slice of bread, scatter over the British asparagus, mint and mozzarella and drizzle with more olive oil to serve.
Asparagus, Broad Bean Mint and Mozzarella Bruschetta

Asparagus, Broad Bean Mint and Mozzarella Bruschetta

What do you think of this Asparagus, Broad Bean Mint And Mozzarella Bruschetta recipe?

Fancy trying it?

Asparagus, Broad Bean Mint and Mozzarella Bruschetta

Asparagus, Broad Bean Mint and Mozzarella Bruschetta

Recipe and image courtesy of British Asparagus.

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Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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Recipe and image courtesy of British Asparagus

4 Comments

  1. 10th August 2018 / 9:28 pm

    Yum- love the look and sound of this recipe. I make mushroom and tomato bruschetta and experiment with sundried tomatoes, garlic, cheese and avocado but I love asparagus and beans and mint too. So great for hot days. Will try tomorrow I think.

    • Claire
      Author
      13th August 2018 / 7:29 am

      Thanks for stopping by 🙂

  2. 14th August 2018 / 9:36 pm

    They look great – and I think they’re just my favourite veggies all on a bit of toast, perfect! Thanks for sharing with #PoCoLo

    • Claire
      Author
      15th August 2018 / 6:05 pm

      Thanks for hosting and stopping by Stephanie 🙂

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