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
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- Place the broad beans into boiling water for 5 minutes, remove and plunge into cold water, then drain and skin them.
- 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.
- Toast or grill the slices of bread so that they are crunchy on the outside but still have a bit of give when squeezed.
- 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.
- 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.
