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Two delicious bruschetta toppings - Tuscan kale, and broad bean, parmesan and herbs.

Winter bruschetta two ways. Photography by Jana Langhorst
Serves: 6
Fresh from the garden: Broad beans, garlic, kale, oregano, parsley, thyme
Season: Winter/spring

Ingredients

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  • For the bruschetta toasts
  • For the Tuscan kale topping
  • For the broad bean topping
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    Equipment

    What to do

  • Remember to put a damp tea towel under your chopping board to stop it from slipping.

  • 1. Prepare all of the ingredients based on the instructions in the ingredients list.

  • For the bruschetta toasts

  • 1. Cut 1 cm thick oval slices from a sourdough or ciabatta loaf.

  • 2. Toast the slices of bread on a ridged griddle or barbecue plate.

  • 3. Rub the toasts very lightly with the cut clove of garlic. Drizzle over a few drops of extra-virgin olive oil.

  • 4. Keep slices warm on a baking tray in a very low oven (70°C) for up to half an hour while you make your toppings.

  • For the Tuscan kale bruschetta

  • 1. Heat the olive oil in the large frying pan and sauté the kale leaves for 3–5 minutes.

  • 2. Add the garlic and lemon zest, cook for a further 30 seconds.

  • 3. Remove from the heat and season to taste.

  • 4. Top toasts with cooked kale and a sprinkle of parmesan to serve.

  • For the broad bean bruschetta

  • 1. Put a large pot of water on the stove to boil.

  • 2. Boil the podded beans for 5 minutes, then drain and refresh the beans in a large bowl of cool water.

  • 3. Double-pod the beans by slipping the inner bean out of its skin. Put the inner beans another large bowl.

  • 4. Grind the herbs and garlic to a paste with the mortar and pestle and set aside in a small bowl.

  • 5. Pound the beans in the mortar and pestle in batches and add them to a large bowl.

  • 6. Add the herb and garlic mix to the beans. Add a splash of olive oil, then some parmesan. Stir and taste. Add salt and pepper. Taste again.

  • 7. Set it aside, allowing the flavours to infuse into the beans.

  • 8. Spread a spoonful of broad bean mix onto each remaining bruschetta slice.

  • 9. Drizzle some olive oil over to serve.

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