Bresaola, broad bean & ricotta bruschette

Name: Bresaola, broad bean & ricotta bruschette
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Ingredients: 120 g frozen baby broad beans; 4 large slices No.1 White Sourdough Bread; 2 tbsp extra virgin olive oil, plus extra to drizzle; 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 only, roughly chopped, plus extra to serve; Large pinch crushed chilli flakes; 2 tsp Belazu White Condiment; 8 slices Bresaola Della Valtellina PGI

Cool ricotta, broad bean salsa and bresaola on garlicky toasts – the ideal light spring or summer meal. Add salad and antipasti for a feast to share.

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Serves2
CourseLunch
Prepare20 mins
Cook10 mins
Total time30 mins

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120g frozen baby broad beans
4 large slices No.1 White Sourdough Bread
2 tbsp extra virgin olive oil, plus extra to drizzle
1 clove garlic, skin on, halved
250g tub Italian ricotta
10g Parmigiano Reggiano, finely grated
2 preserved lemons
½ x 20g pack dill, leaves only, roughly chopped, plus extra to serve
Large pinch crushed chilli flakes
2 tsp Belazu White Condiment
8 slices Bresaola Della Valtellina PGI

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 each side, until golden brown. Lightly rub the toast with the cut side of the garlic and leave to cool.
Stir together the ricotta, parmesan and some seasoning, then set aside. Halve the preserved lemons, remove the seeds and finely chop, then lightly crush the broad beans and stir both together with most of the dill, the chilli flakes, remaining oil and white condiment.
Spread the ricotta mix on the garlic toast and spoon over the broad bean salsa. Ruffle 2 bresaola slices on top of each toast and sprinkle with extra dill and black pepper. Finish with a drizzle of extra virgin olive oil.