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  • Light meals
  • 8 (as an entrée)
  • 10 minutes
  • 10 minutes


4 slices multigrain sourdough bread
100g broad beans, podded
50g walnuts, unsalted
½ cup rocket
½ avocado
1 tbs lemon juice
50g feta cheese, reduced fat, crumbled

Nutritional Information (per serve)

  • 556 kJ / 132 cal
  • 8g
  • 6g
  • 8g
  • 1.5g
  • 3g
  • 111mg

Broadbean and Feta Bruschetta

Bruschetta is an appetiser that originates from Italy and traditionally consists of grilled bread rubbed with garlic, then topped with olive oil, fresh tomatoes and basil. Bruschetta today can have many different ingredients placed on top of the grilled bread and is always delicious; this recipe is no exception. Broad beans or faba/fava beans are the most common bean grown in Australia and are very nutritious, providing a source of fibre, vitamins A, B1 and B2. This broad bean and feta bruschetta is a perfect entrée as it is full of flavour and goodness.

  • Step 1

    Toast sourdough slices under a hot grill.
  • Step 2

    Meanwhile, blanch broad beans in boiling water for 1 minute, then place in a bowl of cold water. This will help to separate them from their skins.
  • Step 3

    In a dry frying pan over a medium heat, add walnuts and lightly toast, then place in a food processor.
  • Step 4

    To the food processor, add rocket, avocado, pepper and lemon juice.
  • Step 5

    Pulse until mixture becomes a thick and creamy pesto.
  • Step 6

    Spoon the pesto evenly over each slice of toasted sourdough bread.
  • Step 7

    Top with broad beans, feta and freshly ground black pepper.
  • Step 8

    Cut each piece of sourdough in half and serve as an appetiser.