Mini tapas


1 cup frozen broad beans (or we used canned mini broad beans
4 roast capsicum pieces (about 180g total), cut into strips
1 1/2 tbs extra virgin olive oil
Tomato-rubbed bread (pan con tomate)
4 slices sourdough bread
1-2 tbs extra virgin olive oil
1 garlic clove, halved
2 tomatoes, halved

Step 1
Blanch frozen broad beans in boiling salted water for 2-3 minutes. Drain and refresh, then peel. (For canned baby beans, just drain.) Toss the broad beans, capsicum and oil in a bowl, season, then transfer to a serving dish.
Step 2
For tomato-rubbed bread, brush sourdough with oil and grill 1-2 minutes each side until golden. While warm, rub with cut side of garlic, then cut side of tomato, allowing juice to soak into bread.

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