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Friday, 7 September 2012

Chorizo and broad bean bruschetta

I love broad beans and as they are in season right now I made this great bruschetta for dinner, its a really quick simple supper and its healthy too. Great also as a starter as a dinner party or a light lunch on a sunny day.


  • 150g broad beans
  • 125g chorizo, chopped
  • 1 medium onion, chopped
  • 1 large clove of garlic, finely chopped
  • Ciabatta loaf
  • Salt and pepper to season
  • Parmesan to finish
Serves 2

  1. Double pod the broad beans and set aside, for more information on how to do this see my last blog post.
  2. In a frying pan cook the chorizo (you won't need to add any oil to the pan) and cook on a medium heat until it is crisp. Remove the chorizo and leave the oil in the pan.
  3. Then add a little more olive oil to the chorizo oil and cook the onion for 10 minutes untill soft, then add the garlic for another 5 minutes. 
  4. Add the broad beans and chorizo to the pan and warm through. Season with salt and pepper to taste.
  5. Slice the ciabatta and toast.
  6. On a plate add the toasted bread and pile with the broad bean mix, drizzle over olive oil and finish with a sprinkle of  parmesan.

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