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 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 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 meal. Add salad and antipasti for a more substantial feast.

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Serves4
CourseStarter
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 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 on each side until golden brown. Lightly rub the toast with the cut side of the garlic and leave to cool.
Stir together the ricotta, Parmigiano Reggiano and some seasoning; set aside. 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, remaining 1 tbsp oil and the white condiment.
When ready to assemble, spread the ricotta mixture on the garlic toast and spoon over the broad bean salsa. Lay a slice of bresaola on top of each toast and sprinkle with extra dill and black pepper. Finish with a drizzle of extra virgin olive oil, if liked.