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Broad Beans Parma Ham

Broad Bean Bruschetta with Parma Ham

  • Author: Michelle Minnaar
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x


  • 1 small ciabatta, cut in 1.5cm (½ in) slices
  • 450g (1lb) podded broad beans
  • 1 garlic clove, crushed
  • 30ml (2 tbsp) fresh mint leaves, finely chopped
  • 1 lemon, juiced
  • 60ml (4 tbsp) extra virgin olive oil
  • 8 slices Parma ham
  • Salt and pepper, to taste


  1. Toast the baguette slices. This can be done in a toaster. Alternatively, you can brush each slice on both sides with olive oil and pan-fry it until crisp or place a trayful in a preheated oven of 180°C/355°F/gas mark 4 until crisp. Place on a baking tray to cool down.
  2. Cook the broad beans in boiling water for 2 mins. Drain, refresh under cold water, drain again, then peel from their skins.
  3. Mash the broad beans roughly, then stir in the garlic, mint, lemon and oil. Season to taste.
  4. Divide the bean mixture evenly between the slices of toast then top with ham. Serve immediately.


  • Some patience is needed to peel the broad beans but, trust me, it’s worth the trouble!
  • Vegans can simply omit the ham.
  • Category: Starter
  • Cuisine: Italian


  • Serving Size: 1 serving
  • Calories: 349
  • Sugar: 1.8 g
  • Sodium: 1031 mg
  • Fat: 20 g
  • Saturated Fat: 8.8 g
  • Carbohydrates: 27.4 g
  • Fiber: 5.5 g
  • Protein: 16.1 g
  • Cholesterol: 32 mg