Bruschetta with broad beans, rocket and pecorino

Name: Bruschetta with broad beans, rocket and pecorino
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1-1.25 kg fresh broad beans (alternatively 250 g frozen broad beans); 7-10 Tbsp Salt; 30 g Rocket; 2 Garlic cloves; 5 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 2 TABLESPOONS White wine vinegar; 1 TEASPOON liquid honey; 12 discs (approx. 200 g) Baguette-Brot; 20 g Pecorino cheese

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1-1.25 kg fresh broad beans (alternatively 250 g frozen broad beans)
7-10 Tbsp Salt
30 g Rocket
2 Garlic cloves
5 TABLESPOONS Olive oil
7-10 Tbsp Pepper
2 TABLESPOONS White wine vinegar
1 TEASPOON liquid honey
12 discs (approx. 200 g) Baguette-Brot
20 g Pecorino cheese

Directions

1
Peel the broad beans and cook in boiling salted water for about 5 minutes. Drain, quench and let drain. Press the beans out of the pods.
2
Clean, wash and shake dry the rocket. Finely chop about 1/3 of the rocket. Peel garlic and cut into thin slices.
3
For the marinade, mix 2 tablespoons of oil, salt, pepper, vinegar and honey. Mix chopped rocket and bean seeds in the marinade, let it stand for about 10 minutes.
4
In the meantime heat 3 tablespoons of oil in a large coated pan. Roast the garlic slices in it at low heat until golden, take them out and let them drip off on kitchen paper. Place slices of bread in the hot garlic oil and fry until golden brown on one side.
5
Take it out and also let it drip off on kitchen paper.
6
Place slices of bread on a plate with the toasted side facing upwards. Spread rocket leaves, marinated beans and garlic one after the other. Finely slice the cheese and sprinkle over it.