Pod the beans and boil for 3-5 minutes with a little salt. Rinse in cold water and remove the beans from their skins.
In a bowl, crush the beans with the feta, saving a small amount to sprinkle over the top. Add the lemon juice, olive oil & torn pieces of mint. Mix together to your desired consistency. Season with salt and pepper to your taste. If needed, add a touch more lemon juice.
Let the dip rest for half hour then spread over toasted slices of baguette or bread/cracker of your choice. Sprinkle the top of the bruschetta with extra virgin olive oil and remaining feta. Serve immediately.
This dish can be easily adapted to a Vegan diet by omitting the feta cheese. To add a creamy element try some Vegan natural yogurt.