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    Lemon ricotta & broad bean bruschetta

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    Lemon ricotta & broad bean bruschetta

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes

    Makes: 10 Serves: 6 - 8


    150g frozen Waitrose Baby Broad Beans
    250g ricotta
    25g finely grated Parmigiano Reggiano
    Zest and juice of 1 lemon
    270g Waitrose Plain Ciabatta, cut into 10 slices
    Extra virgin olive oil, to drizzle
    Few small mint leaves, to garnish


    1. Cook the beans in a pan of salted boiling water for 3 minutes. Drain and refresh under cold water. Squeeze the beans from their skins and set aside.

    2. Mix the ricotta with the Parmigiano, half the lemon zest and all the juice. Season to taste.

    3. Toast the ciabatta in the oven at 200°C, gas mark 6 for 10 minutes or on a griddle pan until golden. Spoon over the ricotta mixture and finish with the broad beans, mint, remaining lemon zest and a drizzle of oil.

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