A wonderfully fresh, quick and easy lunch or snack. very little cooking needed!
Bright green, garlicky, creamy, cheesy! What more could you want from a bruschetta!
Tarragon seems to be like hens teeth in New Zealand at the moment, which I have to say is annoying! So when I finally spied some in the supermarket recently I leapt on it.
I even went as far as to take a few stalks and put them in water and finally they have taken root, so hopefully I will have my own fresh tarragon soon. This is something that is really easy to do and I do a lot! If you buy a herb in the supermarket and have some leftover, then you can freeze it and use it in future dishes, but you can also put one of the cuttings into a glass of water and leave it in a sunny spot and within a few weeks it should grow roots. Then all you need to do is put the herb into a little pot with potting mix and voila you now have your own live herb!
I do this because I find it so annoying when a herb suddenly vanishes from the supermarket and I can’t buy it anymore.
So, this dish is perfect for any tarragon that you may have lying around or in the freezer. It’s such a beautiful flavour and goes so well when combined with the feta cheese.
Don’t bother about trying to find fresh broad beans or tinned broad beans, I use frozen ones and it is still super tasty. Using frozen ones means that I can eat this dish all year round too.
- 300 g frozen broad beans
- 100 g feta cheese
- 4 tbsp natural yoghurt
- 1 bunch of fresh tarragon, chopped
- 4 slices sourdough bread
- 2 garlic cloves
- 1 tbsp olive oil
- Place the broad beans in a pot of salted water and simmer for 2 minutes.
- Drain and pour over cold water to cool the beans. Peel off the outer skin of the beans.
- Add the chopped tarragon to the beans and using a masher fully mash half of the beans but leave the other un-mashed.
- Season with salt and add a little bit of olive oil to the mixture.
- Mix the yoghurt and feta cheese together to form a thick paste. Season with salt and pepper.
- Slice the bread and put it onto a hot griddle pan toasting it and making sure to form griddle lines on each side of the toast.
- Cut the garlic cloves in half and lightly rub half a clove over each piece of toast.
- Smear the feta/yoghurt mixture over the toast.
- Pile the beans on top.
- Season with salt and pepper and pour a few drops over each bruschetta to serve.