Food / 13.02.2019

Fibre February: pea and bean bruschetta 

By Hattie Parish
Fibre never looked, or tasted, so good

Did you know that 90 per cent of us aren’t getting enough fibre? Continuing our #FibreFebruary series are these tasty bruschettas – perfect for a starter or light lunch.

Pea and bean bruschetta

Nearly half of the fibre in this simply stunning pea and bean bruschetta comes from the ciabatta loaf. This dish is also one of your five a day.

Serves 4

1 ciabatta loaf
2 tbsp extra virgin olive oil
100g frozen peas
150g frozen edamame beans
100g frozen broad beans
2 sprigs mint, leaves only + extra for garnish
1 clove garlic
100g cream cheese
1 red chilli, deseeded and finely chopped
Parmesan shavings
Drizzle of balsamic glaze

1 Preheat the oven on the lowest setting.

2 Slice the ciabatta diagonally into 12, brush both sides with the oil and griddle or grill until toasted and golden.  Keep warm in a low oven.

3 Meanwhile, boil the peas and beans for 3 minutes, drain. Place half in a food processor with the mint, garlic, cream cheese and seasoning. Mix to give a coarse paste.

4 Spread the pea paste over the toasts and top with the remaining pea and bean mix.

5 Scatter with extra mint leaves, chilli and Parmesan then drizzle over balsamic glaze to serve.


For more fab fibre facts visit    

Fibre February: pea and bean bruschetta 
Article Name
Fibre February: pea and bean bruschetta 
Publisher Name
Healthy Magazine
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