Bruschetta with broad beans and feta

Name: bruschetta with broad beans and feta
Total time: 20 min
Yield: 4
Ingredients: 1 ciabatta Bread; 6 tablespoon olive oil; 1 clove garlic; 250 gram deep frozen garden beans; 1 hand fresh mint; 0.5 lemon; 100 gram feta; 4 tablespoon creme fraiche

Ingredients

1 ciabatta Bread
6 tablespoon olive oil
1 clove garlic
250 gram deep frozen garden beans

1 hand fresh mint
0.5 lemon
100 gram feta
4 tablespoon creme fraiche

Directions

Heat a grill pan.
Brush the slices of ciabatta with 4 tablespoons of olive oil and grill until nice stripes appear on both sides.
Rub the garlic clove firmly over the grilled bread.
Cook the broad beans for about 3 minutes in water with salt and drain.
Remove the sheets from the beans (double caps).
Stir in the mint, remaining olive oil, lemon zest and juice and mix into a coarse mixture.
Season with salt and pepper.
Mix the feta with the crème fraîche.
Spread the slices of bread with the feta mixture and then distribute some of the garden beans spread over it.
Drizzle with olive oil.