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


 


Recipes from previous months