Broad Bean & Feta Bruschetta Recipe | Abel & Cole

Broad Bean & Feta Bruschetta

Cooking time
Serves4-4 people
Broad Bean & Feta Bruschetta

Beans on toast doesn’t have to be limited to tomato sauced haricots and cheddar. Oh no. Here’s our seasonal take on the classic. It’s fresh, colourful and utterly morish.

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
  • A block of feta cheese
  • Freshly ground pepper
  • A handful of fresh basil or mint
  • 1 lemon, juice and zest (optional)
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1. Slip the broad beans out of their pods. Pop them in a heat-proof bowl. Cover with boiling water. Let them stand.
2. Meanwhile, set a large frying pan over medium heat. Spread the garlic paste over the bread slices.
3. Add a good splash of olive oil into the warm pan. Sizzle the garlicky bread slices till golden on each side. Let them cool.
4. Drain the beans. Slip each bean out of its white coat. Spread a bit of feta over each piece of toast.
5. Pile on the beans. Finish with a sprinkling of pepper, a touch of lemon juice and zest, and a few torn herbs. Gorgeous.
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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,