Broad Bean Bruschetta

Broad Bean Bruschetta

In this recipe the skins have been left on the beans after boiling them, leaving all the goodness and providing the most beautifully rustic texture. Served on toasted Sonoma Walnut and Raisin it is equally good on our Boulevard loaf.


300g of broad beans (podded)

2 tablespoons of good quality olive oil

20g of butter

Juice of 1 lemon

Salt & pepper

Good quality bread (we used Sonoma Walnut & Raisin)


Boil beans for 2 minutes in salted water. Remove beans from water and place into a blender. Add lemon juice, butter and olive oil and season. While still hot, pulse in the blender just enough to break up the beans, leaving a rough texture, you will even find some whole beans in there. 

Slice bread, put the beans on top and pop in the oven until bread is crunchy.

Drizzle with extra olive oil before serving.

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