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Chorizo and broad bean bruschetta
Chorizo and broad bean bruschetta
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Celebrate the bounty of nature with this fresh and vibrant dish.
Ingredients:
  • 20.00 ml sherry vinegar
  • 1 sourdough baguette
  • 36.40 gm extra virgin olive oil
  • 1 garlic clove, halved
  • 2 chorizo sausages, thinly sliced diagonally
  • 200g fresh or frozen broad beans, skins removed
  • 50g soft feta, crumbled
  • 62.50 ml small mint leaves
Instructions:
  • Preheat a char-grill on high heat. Slice the baguette into 1.5cm-thick slices using a serrated knife. Lightly brush each slice with oil. Grill the bread slices for 1-2 minutes on each side until lightly charred. Remove from heat and rub the hot bread with garlic. Enjoy!
  • Preheat a large frying pan over medium heat. Cook the sausage, turning occasionally, for 5 minutes until golden brown and cooked through. Add broad beans, vinegar, and remaining oil; toss gently until well combined. Remove from heat, season with salt and pepper to taste.
  • Pile the flavorful chorizo mixture onto the crispy toasted bread. Finish with a generous sprinkle of creamy feta and fresh mint leaves before serving right away.

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