Broad Bean And Pancetta Bruschetta Recipe

Cooking Directions

• STEP 1.Bring a pot of salted water to a boil and blanch the broad beans for 2-3 minutes. Drain and transfer to an ice bath to cool.
• STEP 2.Remove the outer skins of the broad beans by gently squeezing them. Set aside.
• STEP 3.In a pan, cook the pancetta until crispy. Remove from the pan and drain on a paper towel.
• STEP 4.In a bowl, mash the broad beans with garlic, lemon juice, olive oil, salt, and pepper until smooth.
• STEP 5.Toast slices of baguette until golden brown. Spread the broad bean mixture on top of each slice.
• STEP 6.Top with crispy pancetta and garnish with fresh herbs, if desired. Serve immediately.

Cooking Tips

• Make sure to blanch the broad beans for just a few minutes to retain their vibrant green color.
• Removing the outer skins of the broad beans will result in a smoother and creamier spread.
• You can substitute pancetta with bacon if desired, but pancetta adds a unique flavor to the dish.
• Toasting the baguette slices will give them a nice crunch and prevent them from becoming soggy.
• Feel free to add some grated Parmesan cheese on top for an extra layer of flavor.

Storage and Serving

• This bruschetta is best served immediately after assembling to maintain the crunchiness of the bread.
• If you have any leftover broad bean mixture, store it in an airtight container in the refrigerator for up to 2 days.
• To reheat the bruschetta, place it in a preheated oven at 350°F (175°C) for a few minutes until warmed through.
• Serve the bruschetta as an appetizer at a party or as a light lunch option with a side salad.