This delicious broad bean, mint and ricotta bruschetta is perfect for a lighter summer supper and is made even tastier with our Light and Tangy French dressing
175 g Broad Beans (frozen or fresh), blanched,refreshed and peeled
1 tsp lemon zest
Lucy’s Light and Tangy French Dressing
Large Handful of mint leaves, roughly chopped
2 Slices Crosta Mollica Pane Pugliese Drum or Sourdough
1 tbs Extra Virgin Olive oil
1 clove garlic, peeled
100 g Ricotta
Salt and Black Pepper
- Place the broad beans and lemon zest in a bowl and lightly dress with the dressing. Stir in the mint and season with salt and pepper.
- Preheat a char- grill pan over a high heat. Brush the bread with the olive oil. Grill the bread on each side until lightly charred. Rub one side of each slice of bread with the garlic.
- Spread each slice with the ricotta, and top with the beans.