Broad beans, ricotta and mint on garlic toast
29/1/2009
Ingredients
| 8 slices | Baguettes |
| 1 clove | Garlic, very thinly sliced |
| 2 cups | Broad beans |
| ½ cup | Ricotta cheese |
| ½ | Lemon, juiced |
| 1 tbsp | Fresh mint, finely chopped, plus extra leaves to garnish |
| 1 to drizzle | Extra virgin olive oil |
| 1 to taste | Salt & freshly ground pepper |
Directions
- Toast the baguette slices on both sides either on the BBQ or in a pan, until golden.
- Lay the garlic slices on the warm toast, on a serving platter.
- Blanch the broad beans then cool and peel.
- In a bowl, add the beans, ricotta, lemon and mint then gently combine.
- Spoon the mixture on the toast, drizzle with extra virgin olive oil then season with flaky sea salt and black pepper.
- Finish with a scattering of fresh mint leaves.
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