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Recipe and Wine of the month – Broad Bean and Feta Bruschetta with Schieferkopf Sylvaner 2009

August 8, 2012


Beans on toast and cheese on toast all in one – we loved this twist on two family classics!  With broad beans in season at the moment this is a great recipe to try.

Prep: 10 minutes Cook: 10 minute Serves: 4

Ingredients A bag of broad beans 8 sices 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)

Slip the broad beans out of their pods.  Pop them in a heat-proof bowl.  Cover with boiling water.  Let them stand.

Meanwhile, set a large frying pan over medium heat.  Spread the garlic paste over the bread slices.  Add a good splash of olive oil into the warm pan.  Sizzle the garlicky bread slices until golden on each side.  Let them cool.

Drain the beans.  Slip each bean out of its white coat.  Spread a bit of feta over each piece of toast.  Pile on the beans.  Finish with a sprinkling of pepper, a touch of lemon juice and zest, and add a few torn herbs.

What could be easier and delicious?

We thought this was great with a glass or two of the racy Schieferkopf Sylvaner from the great Michel Chapoutier  –

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