Ad

Nutrition: per serving

  • kcal446
    low
  • fat17g
  • saturates4g
  • carbs46g
  • sugars6g
  • fibre11g
  • protein25g
  • salt2.7g

Method

  • step 1

    Heat a medium-sized pan of water until boiling, and heat a griddle pan over a high heat. Add the broad beans and green beans to the boiling water. Cook for 2 mins or until just tender, then drain and remove the broad bean skins, if you like. Mix the vegetables with the pesto.

  • step 2

    Meanwhile, drizzle the cut side of the ciabatta with a little oil, then rub with the squashed garlic. Place, oiled-side down, in the griddle pan. Toast until charred griddle lines appear – about 2 mins.

  • step 3

    Place a piece of toasted ciabatta on each plate, spread with the cream cheese, then top with the pesto veg, a slice of prosciutto and a handful of rocket leaves. Drizzle with some more olive oil and serve.

Recipe from Good Food magazine, June 2014

Ad

Comments, questions and tips (8)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.2 out of 5.9 ratings

cfg100

A star rating of 5 out of 5.

Delicious at this time of year with garden fresh broad beans. I used mozzarella instead of cream cheese which worked well. I had left the mozzarella to marinate (if you can marinate mozzarella) in basil seasoning and olive oil.

catie74

Lovely and fresh. I also added asparagus

redellie

A star rating of 5 out of 5.

Absolutely delicious! Substituted broad beans for asparagus and fresh peas.

philinbrighton avatar

philinbrighton

A star rating of 4 out of 5.

Good addition to a summer picnic.

PrimroseHill avatar

PrimroseHill

I made this with red sundries tomato pesto rather than green pesto, delicious!

Ad
Ad
Ad