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Lemon ricotta & broad bean bruschetta
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Makes: 10 Serves: 6 - 8
150g frozen Waitrose Baby Broad Beans
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.
Typical values per serving:
To serve 6
This recipe was first published in August 2015.