Bresaola, broad bean & ricotta bruschette

Name: Bresaola, broad bean & ricotta bruschette
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 120 g frozen Essential Baby Broad Beans; 4 large slices No.1 White Sourdough Bread; 2 tbsp extra virgin olive oil; 1 clove garlic, skin on, halved; 250 g tub Italian ricotta; 10 g Parmigiano Reggiano, finely grated; 2 preserved lemons; 20 g pack dill, leaves roughly chopped, plus a few to serve; Large pinch crushed chilli flakes; 2 tsp Belazu White Condimento of Modena; 8 slices Bresaola Della Valtellina PGI

These garlicky toasts are layered with ricotta and a herby broad bean salsa, then topped with Italian cured beef for a wonderful combination of textures and delicate flavours. Perfect for preparing ahead, ready to assemble before serving.

0 out of 5 stars(0) Rate this recipe

Serves4
CourseStarter
Prepare20 mins
Cook10 mins
Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

120g frozen Essential Baby Broad Beans
4 large slices No.1 White Sourdough Bread
2 tbsp extra virgin olive oil
1 clove garlic, skin on, halved
250g tub Italian ricotta
10g Parmigiano Reggiano, finely grated
2 preserved lemons
½ x 20g pack dill, leaves roughly chopped, plus a few to serve
Large pinch crushed chilli flakes
2 tsp Belazu White Condimento of Modena
8 slices Bresaola Della Valtellina PGI

Method

Microwave the broad beans according to pack instructions, then drain and cool briefly under cold water. Pat dry and remove the outer skins.
Drizzle both sides of the bread with 1 tbsp oil and toast in a hot griddle pan or under a preheated grill for 2-3 minutes on each side until golden brown. Lightly rub the toast with the cut side of the garlic, then halve each slice and leave to cool.
Stir together the ricotta, parmesan and some seasoning. Halve the preserved lemons and remove any seeds. Finely chop the lemons and crush the broad beans, then stir together with most of the dill, the chilli flakes, the remaining 1 tbsp oil and the vinegar.
When ready to assemble, spread the ricotta and parmesan mixture on the garlic toast and spoon over the broad bean salsa. Lay a slice of bresaola on top of each and sprinkle with extra dill and black pepper.