Broad Bean, Pea and Mint Bruschetta with Feta and Lemon Oil

11:30 am on 3 November 2014

Bruschetta is a great way of using up day-old bread and can be topped with any number of things that need using up in your fridge. This topping is fresh and zingy and on bruschetta makes a lovely light lunch, or on smaller bruschetta to hand around at a drinks party.

Makes approx 12

Broadbean bruschetta image Lou and Ant BentleyIngredients

Broad bean, pea and mint pesto

  • 250g broad beans
  • 150g baby peas
  • 10 mint leaves
  • 1⁄2 clove garlic
  • 5 Tbsp extra-virgin olive oil
  • Squeeze of lemon juice
  • Sea salt and freshly ground black pepper


Remove the grey outer skin off the broad beans so that you are just left with the vibrant green bean inside. If they are fresh, blanch them in salted boiling water for a minute or so. If frozen, defrost and when thawed remove the outer pod.

Place all of the ingredients into a food processor and pulse until just combined. Taste, and adjust seasoning if needed. Refrigerate until required.

To plate and serve

  • Broad bean, pea and mint pesto
  • Bruschetta
  • 150g creamy feta
  • Lemon-infused olive oil, for drizzling

Cut bruschetta into slices and place onto a serving platter or a plate and top each with a generous spoonful of the broad bean, pea and mint pesto. Crumble over some feta and a grind of black pepper and a small drizzle of the oil.

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