A real burst of summer freshness that we assembled using frozen broad beans on a grey winter day. It is now Spring however and you might be the lucky person with some freshly picked broad beans. You can of course use frozen beans which for us are right up there with peas as an absolute freezer essential.
Wine Suggestion: We opened a vibrant Verdicchio from Umani Ronchi; their CaSal di Serra. Thirst quenching and pure peach, apple and lemon fruits that match the season as well.
Ricotta & Broad Bean Bruschetta – enough to make 4
- 4 slices of rustic sourdough bread
- 1 clove of garlic, halved
- 200g broad beans (podded weight)
- 250g ricotta
- juice and zest of 1 lemon
- 2 tbsp olive oil
- a few small mint leaves
- a few basil leaves, shredded
Toast the bread until light golden brown, then rub on one side with the cut garlic clove.
Bring a saucepan of salted water to the boil and cook the broad beans for 2 minutes, then drain and run under cold water. The beans will now be very easy to pop gently from their skins.
Break the ricotta up with a fork and add the lemon juice, then stir to combine. Spread the ricotta mixture over the toasted bread and drizzle lightly with olive oil. Toss the broad beans with the mint, basil, lemon zest and remaining olive oil. Pile on top of the ricotta and season with salt and black pepper.
(Original recipe from The Hairy Bikers’ Mediterranean Adventure by Si King & Dave Myers, Seven Dials, 2017.)
Jono & Jules do food & wine 
Tasty!!