Broad bean, mint and ricotta bruchette

Summary

Yield
Servings
Prep time10 minutes
Cooking time
Total time10 minutes

Description

Yummy lunch dish

Ingredients

100 g
broad beans (podded weight)
2 T
extra virgin olive oil
1
lemon (zest and juice)
10
mint leaves (roughly chopped)
2
Slices of sourdough bread (Thickly sliced)
1⁄2 clv
garlic
3 T
ricotta

Instructions

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. Rub one side of each slice with the cut garlic to flavour. Drizzle on some olive oil.

5. Season the ricotta with salt and pepper and spread onto the garlic side of the toast. Top with the broad bean mix and eat.