Two bean and pea bruschetta
- Servings:
- 4
- 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
Ingredients checklist
Nutritional values
| kCals | Fat | Saturated fat | Salt | Carbohydrates | Sugar | Fibre |
|---|---|---|---|---|---|---|
| Values shown are approximate. | ||||||
| 344 | 15.3 | 4.9 | 1.03 | 37.1 | 2.2 | 4.4 |
Method
Step 1
Preheat the oven to the lowest setting
Step 2
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
Step 3
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
Step 4
Spread the pea paste over the toasts and top with the remaining pea and bean mix
Step 5
Scatter with extra mint leaves, chilli and Parmesan then drizzle over balsamic glaze to serve
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