Salt and Pepper
Method: Boil the broad beans for 4-5 minutes and once cool, take the skins off. Then put them in a bowl with lemon rind, shredded mint, olive oil and seasoning. Then crush them down with a fork. Slice the sourdough and griddle the slices at a high heat so they get those nice, dark lines on them. When they’re done and still hot, rub a piece of sliced garlic across the bread which will make its juice sink into the dough. Then spread ricotta across each slice and spoon the broad bean mixture over the top. Then they’re ready to serve as a delicious summery canape.