Bruschetta with broad bean cream and prawns

Name: Bruschetta with broad bean cream and prawns
Total time: 15 min
Yield: 2
Ingredients: 450 g Broad Beans; 1 glass of fish stock; 2 cloves of garlic; 16 small to medium prawns; 4 slices of wholemeal bread; 4 tbsp extra virgin olive oil; fresh mint to taste; salt and pepper to taste

15 min

Easy

Appetizers

A recipe that will turn classic bruschetta into a rich, refined and incredibly colourful dish with the fragrance of the sea.

15 min

Easy

Appetizers

A recipe that will turn classic bruschetta into a rich, refined and incredibly colourful dish with the fragrance of the sea.

Ingredients

x 2

450 g Broad Beans
1 glass of fish stock
2 cloves of garlic
16 small to medium prawns
4 slices of wholemeal bread
4 tbsp extra virgin olive oil
fresh mint to taste
salt and pepper to taste

Method

Pour the frozen broad beans into a pan with 2 tablespoons of stock, a pinch of salt and 1 crushed clove of garlic. Cook for 9 minutes keeping the lid on and stirring occasionally.
Put the broad beans into a blender with fresh mint and 2 tablespoons of extra virgin olive oil. Blend adding a little stock gradually for the consistency to become creamy but not liquid.
Peel and devein the prawns cutting them along the back. Season with the remaining oil, salt, black pepper and a few chopped mint leaves.
Grill the bread and the prawns on a very hot griddle for a couple of minutes on each side. Rub the garlic on the bread, spread the broad bean cream (warm or at room temperature, as desired) and arrange the grilled prawns on top.
Garnish with fresh mint and black pepper to taste.