Recipe of the Month - June
Broad Bean, Mint & Ricotta Bruschetta
Ingredients (serves 2)
1 good handful of podded broad beans 2tbsp virgin olive oil - plus more for the bread
Zest of 1 lemon & a little juice 10 mint leaves- chopped
Sea salt & black pepper ½ garlic clove
Fresh ricotta 2 thick slices of sour dough or soda bread
Method
Put broad beans in boiling water for 5 mins, plunge into cold water, drain & skin them
Put beans in a small bowl & add olive oil, lemon zest & juice & most of the mint
Season
Toast the bread so it is crunchy on the outside but still has a bit of give
Rub 1 side of each slice with the cut side of garlic clove
Drizzle with olive oil
Season the ricotta then spread onto hot garlicky bread
Top with broad beans & garnish with remaining chopped mint