Accompanied with the pesto, this bruschetta made with fresh tomatoe and gouda cheese on a bread loaf is a delicious and healthy dinner.
By Cinta Farnos
- - Broad beans
- - Garlic
- - Olive oil
- - Parmesan cheese
- - Pine nuts
- - salt
- Peel the broad beans and remove through outer shell of the bean (not necessary if you are using the smaller ones). Place the beans, the garlic and a pinch of salt in a food processor (despite it is better if using a mortar), combine with the cheese and the pine nuts and start adding the olive oil, until well integrated.
- Serve on bread with tomatoes and Gouda.
Cinta Farnós is a passionate food blogger, food photography trainee and a political scientist behind her blog, Trossets de cuina. Living in Barcelona, a bit obsessed with the "homemade" idea, when not working or baking, she constantly looks for new projects, new recipes and new places to go.