Bruschetta with Broad Beans and Herbs

Name: Bruschetta with Broad Beans and Herbs
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: Bread 4 slices 3.5 oz; Swiss chard (to clean) 1.8 lbs; Fava beans 1 ¼ cup; Fresh scallion 2; Garlic 1 clove; Vegetable broth 4 ¼ cups; Parmigiano Reggiano PDO cheese (grated) 4 tsp; Extra virgin olive oil 4 tsp; Fine salt to taste

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Lactose Free
Vegetarian

Difficulty: Very easy
Prep time: 10 min
Cook time: 10 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Nicola Sorrentino

So here's the thing: this bruschetta recipe from central Italy is just amazing. It takes a few simple ingredients and, you know what, turns them into something really really delicious. You start with slices of rustic bread—seriously, even stale bread works like a charm. This is like a go-to in rural Italian homes, and it gets a little crispy and warm, which is great. Perfect base for fresh broad beans and herbs.

The fava beans? They offer this mild, tender bite, and the greens add pops of color and freshness. It's a snack or starter that's light, a bit moist from the beans, and super satisfying. Not too heavy, just right. And it looks beautiful—seriously good—especially at a spring gathering or casual buffet. Those green shades with a hint of olive oil? Amazing.

Springtime in central Italy means fava beans fill the markets. This fava bean bruschetta? Oh, it's a must. Some folks love to add a splash of lemon for a tangy kick or toss in fresh herbs like mint or parsley. Maybe some wild greens, too. But really, this easy bruschetta with herbs is not about complicated recipes. It's about using what's available to make something simple yet special. Pretty simple, right?

You'll enjoy that satisfying crunch from the bread. The soft, creamy texture of the beans mixed with the bright, herby taste just screams spring. Even though it's a classic Italian bruschetta, different towns might switch it up a bit—sometimes adding pecorino or a drizzle of local olive oil. Can't go wrong. However you top it, this healthy bruschetta recipe is a reminder of how simple ingredients can make something fresh and memorable. Perfect for any casual occasion, especially outside or with friends. Celebrates tradition, celebrates the new season. For sure.

How to prepare Bruschetta with Broad Beans and Herbs

To make the bruschetta with broad beans and herbs, first prepare the Vegetable broth with our recipe and keep it warm. Cut the spring onion in half lengthwise and then into rounds 1. Place the spring onion in the boiling broth 2 and boil it for 3 minutes, then add the previously cleaned herbs 3 and drain immediately. Set aside.

Blanch the broad beans in slightly salted boiling water for one minute 4. Drain 5 and let them cool, then peel them 6.

Slice the bread 7 and grill it on a hot griddle 8. Once toasted, rub the bread with garlic 9.

Assemble the bruschetta by spreading the herbs on the bread, then add the broad beans 10 and season each with a teaspoon of oil and a teaspoon of parmesan 11. Your bruschetta with broad beans and herbs is ready to be enjoyed 12!

Storage

It is recommended to consume the bruschetta with broad beans and herbs as soon as it is prepared. You can store the herbs and broad beans in the refrigerator, sealed in an airtight container, for 2 days, then assemble the bruschetta at the last minute. If you used fresh vegetables, you can also freeze them.

Tip

For a creamier version, you can blend half of the broad beans with a tablespoon of extra virgin olive oil to obtain a velvety base to spread on the bread, before adding the whole herbs.

For a more flavorful touch, replace the Parmesan with pecorino shavings!

For the translation of some texts, artificial intelligence tools may have been used.