Broad bean and ricotta bruschetta
This makes a great alternative or to accompany a more traditional bruschetta of tomato. It’s a quick recipe to make and you can prep the broad bean and ricotta topping ahead of time, so all you need to do is toast the bread and serve when you’re ready.
The broad beans work perfectly with the zing and zest of the mint and lemon, and then blended with the ricotta for a creamy finish. Serve with a chilled Vermentino for the perfect aperitivo this summer.
Broad Bean and Ricotta Bruschetta
Prep time: 10 minutes | Serves: 4 | Nutrition: 184 calories per serving
Ingredients:
- 200g podded broad beans
- 125g ricotta (or top with crumbled feta instead)
- 1 tbsp olive oil
- Lemon juice and zest
- Fresh mint leaves, 10
- Ciabatta or sourdough slices
Instructions:
- Pod the broad beans and cook for a few minutes. I used frozen beans for ease.
- Using a mini food processor blend the beans with lemon zest and mint until you have a chunky mix.
- Add the ricotta along with a with splash of olive oil, and a squeeze of lemon juice (about half a small lemon). Blend until you have a creamy consistency.
- Beore toasting your bread, drizzle it in olive oil, season with salt and rub with a garlic clove. Grill until lightly browned. If you're using a toaster season with thh oil, salt and garlic after toasting.
- Spoon the broad bean mix onto the toast, you can always top with some rocket.