Broad Bean Bruschetta | Donna Hay

Ingredients

• 8 slices sourdough bread
• extra virgin olive oil, for brushing
• 1 clove garlic, halved
• 200g feta, crumbled
• 1.2kg broad beans, shelled, blanched and peeled+
• lemon wedges, to serve
• 1 cup flat-leaf parsley leaves, finely chopped
• 1 tablespoon finely grated lemon rind
• 1 tablespoon extra virgin olive oil
• sea salt and cracked black pepper