Mini tapas

Name: Mini tapas
Cook time: 4 min
Total time: 4 min
Yield: 4
Ingredients: 1 cup frozen broad beans (or we used canned mini broad beans (see note)); 4 roast capsicum pieces (about 180g total), cut into strips; 1 1/2 tablespoons extra virgin olive oil; 4 slices sourdough bread; 1-2 tablespoons extra virgin olive oil; 1 garlic clove, halved; 2 tomatoes, halved

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by delicious. team

delicious. team

Oct 03, 2015

Pop in to your local deli and choose a mixture of marinated vegetables, cheeses and cold meats. We've used pan-fried chorizo with parsley and garlic, jamon (see note) or prosciutto slices, manchego (see note) cheese, quince paste and marinated olives. Serve with this easy broad bean salad and classic tomato-rubbed bread.

1 cup frozen broad beans (or we used canned mini broad beans (see note))
4 roast capsicum pieces (about 180g total), cut into strips
1 1/2 tablespoons extra virgin olive oil

Tomato-rubbed bread (pan con tomate)

4 slices sourdough bread
1-2 tablespoons extra virgin olive oil
1 garlic clove, halved
2 tomatoes, halved

Method

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.
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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