Broad bean, mint and ricotta bruschette

Broad bean, mint and ricotta bruschette

This is a great alternative to tomato based bruschette (also known as bruschetta). A very light, fresh seasonal starter to enjoy before those summer barbecues.

The recipe is from Russell Norman’s cookbook Polpo, featured in the Observer Food Monthly. Makes 2 bruschette. [box style=”rounded”]

  • podded broad beans 1 good handful
  • extra-virgin olive oil 2 tbsp, plus more for the bread
  • lemon 1, zest and a little juice
  • mint leaves 10, roughly chopped
  • flaky sea salt and black pepper
  • sourdough or soda bread 2 thick slices
  • garlic clove ½
  • fresh ricotta 3 tbsp


  1. Place the broad beans into boiling water for 5 minutes, remove and plunge into cold water, then drain and skin them.
  2. Put the beans in a small bowl and dress them in the olive oil, the lemon zest, a little lemon juice and most of the chopped mint. Season with salt and pepper.
  3. Toast or grill the slices of bread so that they are crunchy on the outside but still have a bit of give when squeezed.
  4. Rub one side of each slice a few times with the cut side of the garlic clove so that it melts into the bread’s hot surface. Drizzle with some olive oil.
  5. Season the fresh ricotta with salt and pepper, to taste, then spread on to the hot, garlicky bread. Top with the broad beans and garnish with the remaining chopped mint.

Broad bean and mint bruschette

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