Ingredients
- 4 slices sourdough bread (each about 3cm thick)
- 800g fresh ricotta cheese
- 2 cups shelled broad beans
- 1/2 bunch mint
- 1/4 bunch basil
- 1/2 cup extra-virgin olive oil
- 2 tablespoons lemon juice
- salt
- black pepper
Method
Cook the beans in a little boiling salted water until tender (about 3 minutes).Drain and refresh under cold running water, then peel off outer skins and discard. Tear mint and basil leaves into a bowl, add beans, lemon juice and 1/4 cup olive oil and toss until well-combined. Brush each slice of bread with a little of the remaining olive oil and grill on both sides until golden.
Place a slice of bread on each of four dinner plates, top each slice with 200g roughly broken-up ricotta, and scatter with quarter of the bean mixture. Finish with a few grinds of pepper to taste.
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