20 Minute Meals (max!) · Basic but Impressive · Cocktail Hour · Party Food · Picnic Inspiration · Plan Ahead · Sauces & Dips

Broadbean and Feta Bruschetta


Great layered up for parties, or deconstructed for picnic ease



1 loaf of fresh French bread

300h broad beans (fresh or frozen)

½ bunch fresh tarragon

Olive oil

1 clove garlic

100g feta cheese

4 tbsp natural yogurt

Black pepper to season



  1. Boil the broad beans for 5-8 minutes, until the beans are starting to get tender
  2. Once they are ready, drain them and leave them to cool thoroughly
  3. Slice the fresh bread, place on a baking tray, drizzle with olive oil and place in a hot oven for 10-15 minutes until the bread is crisp. Once ready, leave to cool
  4. Once the beans can be handled, pop them out of their skins and place then in a large mixing bowl. Season well
  5. Gently crush the beans with the back of a fork until all the largest pieces are broken down. Then add herbs, seasoning, the crushed garlic and a drizzle of oil, and mix this through well
  6. Mash the feta and yogurt into a paste, and then combine this with the bean mixture to make one relatively smooth combination
  7. If you’re eating at home, layer the mixture onto the breads and serve when you’re ready. If they are going to be packed up for a picnic, keep them separate and layer up when you are ready to eat, to prevent the bread getting too soggy

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