Waitrose and Partners
Bresaola, broad bean & ricotta bruschette

Bresaola, broad bean & ricotta bruschette

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.

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  • 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.


  • 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


  1. Microwave the broad beans according to pack instructions, then drain and cool briefly under cold water. Pat dry and remove the outer skins.

  2. 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.

  3. 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.

  4. 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.

Cook’s tip

The vinegar will slightly subdue the vibrant green of the broad beans, so add it just before serving.


Typical values per serving when made using specific products in recipe


1,587kJ/ 378kcals



Saturated Fat












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