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Recipe Category: Italian
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Vegetable Bruschetta Italian Recipe
Ingredients
Serves 4
- 40g sugar snap peas, halved diagonally, blanched
- 40g peas, blanched
- 40g broad beans, double podded, blanched
- 4 radishes, very thinly sliced
- 2 red chillies, deseeded and thinly sliced
- 1 small pack mint, chopped
- 1 small pack parsley, chopped
- 1 tbsp chardonnay vinegar
- 100ml olive oil, plus extra to brush the toast
- 4 slices sourdough or ciabatta
- 2 mozzarella blocks at room temperature
Method
- Mix the sugar snap peas, peas, broad beans and radish with the chillies and herbs in a bowl
- Add the chardonnay vinegar and olive oil, and toss to coat
- Heat grill to high
- Brush the bread with oil and sprinkle with sea salt
- Grill for 2 mins each side until lightly charred
- Put each piece of toast on a small plate, then slice the mozzarella and gently spread over the toast
- Divide the summer beans, pile on top and season to serve
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Full List of Bruschetta Recipes
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