Simple Summer Bruschetta

15 minutes + 20 minutes Serves 8-10


  • 1 ciabatta loaf, cut into 8-10 slices, 2cm thick
  • olive oil
  • 1 clove garlic, peeled and cut in half
  • 1/4 tsp salt sea
  • 2 cups frozen broad beans
  • 100 f feta, diced
  • Juice from 1 lemon
  • 6 Tbsp extra virgin olive oil
  • 3 capsicums, de-seeded and sliced thinly
  • 1/4 cup white wine or apple cider vinegar
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To prepare the ciabatta, lightly toast the slices, drizzle with olive oil. Gently rub the cut clove of garlic on each slice.



1. Cook the broad beans in salted boiling water for 5 minutes, drain and cool. Once cool enough to handle, pop out the pods to reveal the tender inner bean. Discard pods.

2. In a bowl, combine the broad beans, feta, salt, pepper, lemon and 4 tablespoons of the oil, lightly mashing some of the beans and feta together. Season with more salt and pepper if desired.



1. Heat 2 tablespoons oil in a large pan. Sauté the capsicums for 5-7 minutes, turning often so that they don’t brown.

2. Splash the vinegar into the pan. Immediately cover with a lid, so that the steam wilts the peppers – this takes about 2-3 minutes.

3. Keep covered and set aside to cool to room temperature. Season with salt and pepper if desired.

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