Broad Bean & Feta Bruschetta

Cooking time
Serves4-4 people
Broad Bean & Feta Bruschetta

An extra special, super seasonal spin on beans on toast, featuring lovely green broad beans served on crusty organic bread with a hit of garlic and creamy crumbles of tangy feta.

6 ratings
layout 1 comment


  • A bag of broad beans
  • 8 slices of bread
  • 4 garlic cloves, finely chopped and crushed to a paste
  • A glug of olive oil
  • 200g feta
  • Freshly ground pepper
  • 1 lemon, juice and zest (optional)
  • A handful of fresh basil or mint

Prep: 10 mins | Cook: 10 mins

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1. Pop the broad beans out of their pods into a heatproof bowl. Cover with boiling water and set aside to soak.
2. Meanwhile, set a large frying pan on medium heat. Spread the garlic paste over the bread slices.
3. Add a good splash of olive oil to the warm pan. Sizzle the garlicky bread slices till golden on each side, then let them cool.
4. Drain the beans. Pop the beans out of their skins by spinching at one end. Crumble a bit of feta over each piece of toast.
5. Top with the the beans, a crack of black pepper, a squeeze of lemon juice and a pinch of zest. Tear over some fresh herbs to serve.
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Delicious recipe. Instead of frying the bread in olive oil, I grilled the bread in the oven, rubbed a whole garlic on the toasted bread, crushed the feta on the toast, piled the cooked broad beans with the white skin still on (no need to peel them), seasoned with pepper (no salt, feta cheese is very salty), drizzled some olive oïl with lemon juice on top and ready to savour,