Recipes

Broad beans, mint and ricotta on sourdough

Frozen broad beans
Ricotta
Sourdough bread
Mint
Lemon
Garlic
Olive oil
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.

bruschetta

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s