Description
Fresh tomato and Gouda cheese meet vibrant broad bean pesto on toasted bread. A simple yet satisfying vegetarian dinner.
Ingredients
Units
- 2 cups (300g) broad beans (fava beans), shelled and blanched
- 2 cloves garlic
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 1/4 cup grated Parmesan cheese
- 2 tablespoons pine nuts, toasted
- Salt and pepper to taste
- 4-6 slices crusty bread, grilled or toasted
Instructions
- Peel the broad beans and remove the outer shell (optional for smaller beans).
- Place the beans, garlic, and a pinch of salt in a food processor (or mortar).
- Combine with the cheese and pine nuts, adding olive oil until well integrated.
- Serve on bread with tomatoes and Gouda.
Notes
- For a smoother pesto, blanch the broad beans before processing.
- Toasted pine nuts add a deeper flavor; toast them lightly in a dry pan before adding to the food processor.
- Substitute walnuts or almonds for pine nuts if you have an allergy or preference.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 bruschetta
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 18
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 25
- Fiber: 4
- Protein: 8
- Cholesterol: 20