Runner Bean Bruschetta & Recipes - Kitchen Mojo

Runner Bean Bruschetta & Recipes - Kitchen Mojo

Wondering what to do with your Runner Beans? Try this tasty Bruschetta. Perfect for a light lunch or dinner - or a starter for a bigger meal - and a great way to get seasonal and surplus veg into your day.


  • Runner Beans (about four per portion) or courgettes (one regular per portion)
  • Spring Onion - two per portion
  • Oil for frying 
  • Cheese for topping - about 50g per portion. Gorgonzola, Stilton, Kentish Blue, Dolcelatte, Feta, Mozzarella, Parmesan and Ashmore all work!
  • Good quality bread - we used sourdough, two slices per portion.
  • Olive oil for drizzling on bread
  • Salt & Pepper
  • Chopped nuts to top - optional, we used walnuts

How To

  • Prep your runner beans and/ or courgette and spring onion by slicing finely.
  • Put some oil into a frying pan and gently fry your sliced veg.
  • Toast your bread to your liking.
  • Once it is toasted pop it on a plate, drizzle with olive oil and sprinkle with salt.
  • When veg is cooked pop your cheese on top to melt slightly and turn the heat off. Transfer veg and cheese to toast.
  • Sprinkle with nuts.
  • Drizzle with a drop more olive oil and season to taste.  Enjoy.

Here's some other great ideas for Runner Beans

Steamed runner beans in vinaigrette - will keep in the fridge for about four days. Go here for our vinaigrette recipes.

Use in stir fry and omelettes.

Pickled Runner Beans from Queen Delia or Runner Bean Piccalilli - from the BBC website

Middle Eastern Runner Beans from Riverford Organic Farms

Runner Bean and Potato Curry from Waitrose

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  • Katy Newton