Clonakilty Veggie Pudding Crostinis with minty broad beans
This simple Clonakilty Veggie Pudding recipe is bursting with refreshing flavours and spices and makes a perfect appetiser or party food. It is easy and quick to prepare and will wow your vegan and meat-eating friends alike.
Prep Time 9 minutes
Cook Time 11 minutes
Total Time 20 minutes
- 2 packets Clonakilty Veggie Pudding can be substituted with Black Pudding if it doesn't need to be vegan
- 3 tablespoons olive oil
- 2 cloves garlic thinly sliced
- 1 pound broad beans fresh or frozen
- 1/2 teaspoon fennel seeds
- 2 sprigs fresh mint roughly chopped
Preheat the grill to 400°F/ 200°C.
Cut the ciabatta into 1 cm wide slices, cut them at an angle to make them slightly bigger.
Brush each slice with olive oil and sprinkle with salt and pepper.
Grill until golden- brown.
Heat the olive oil in a pan over medium heat. Remove the packaging from the Clonakilty Veggie Pudding and cut it into 1 cm wide slices. Shallow fry the Veggie Pudding for 2 minutes each side and set aside.
In the same pan fry the finely sliced garlic and fennel seeds until the garlic starts to turn golden. Then add in the broad beans and cook for 3-5 minutes or until the beans are tender.
Now return the Veggie Pudding to the pan to reheat it and add the chopped mint.
Transfer the topping onto the crostini and serve immediately.
Calories: 160kcal | Carbohydrates: 25g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Sodium: 188mg | Potassium: 101mg | Fiber: 2g | Sugar: 1g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg