Simple Summer Bruschetta

clock 15 minutes + 20 minutes bowl 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.

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  • 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.

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  • 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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