Broad Bean, Mint and Ricotta Bruchette


A yummy lunch dish


  • 100g broad beans, podded weight
  • 2 tablespoon extra virgin olive oil
  • 1 lemon, zest and juice
  • 10 mint leaves, roughly chopped
  • 2 slices of sourdough bread, thickly sliced
  • 0.5 clove of garlic
  • 3 tablespoon ricotta


  1. Cook broad beans in boiling water for 5 mins, drain and refresh in cold water. Remove skins.
  2. Put the beans in a small bowl, add olive oil, lemon zest, a small amount of lemon juice and the chopped mint. Season.
  3. Lightly toast the bread till crispy on the outside.
  4. Season the ricotta with salt and pepper and spread onto the garlic side of the toast. Top with the broad bean mix and eat.


Photo Credit: Jonny Hughes @jonny2love
Copyright ©2024 Local Greens | Site managed by Natty Web Development