Broad Bean, Ricotta and Mint Bruschetta

Yield: Serves 2

Recipe courtesy of Chef Barbara Spain of Cleaver.

Photo by Ingrid Kuenzel


2 thick slices sourdough or soda bread

3 Tbs podded broad beans

3 Tbs fresh ricotta

2 Tbs (30 mL) extra virgin olive oil

½ clove garlic

1 lemon, zest and a little juice

10 mint leaves, roughly chopped

Salt and pepper


  1. Place broad beans in boiling water for 5 minutes, then remove and plunge into cold water. Drain and skin the beans.
  2. Place beans in a small bowl and dress with olive oil, lemon zest, a little lemon juice, most of the mint and salt and pepper to taste.
  3. Grill the bread so that they are crunchy on the outside but still have a bit of give when squeezed. Rub one side of each slice with the cut side of the garlic. The clove will melt into the bread’s hot surface.
  4. Spread the hot bread with ricotta, season to taste and top with the broad beans. Garnish with remaining mint.

Pin It on Pinterest