Broad Bean, Mint and Ricotta Bruschetta
This delicious broad bean, mint and ricotta bruschetta is perfect for a lighter summer supper and is made even tastier with our Light and Tangy French dressing Ingredients 175 g Broad Beans (frozen...
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- Kitchen scale
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- Pot
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
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- Baking sheet
- Oven
- Plate
Ingredients
- 175 g Broad Beans (frozen or fresh), blanched,refreshed and peeled
- 1 tsp lemon zest
- Lucy’s Light and Tangy French Dressing
- Large Handful of mint leaves, roughly chopped
- 2 Slices Crosta Mollica Pane Pugliese Drum or Sourdough
- 1 tbs Extra Virgin Olive oil
- 1 clove garlic, peeled
- 100 g Ricotta
- Salt
- Black Pepper
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