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
- Place broad beans in boiling water for 5 minutes, then remove and plunge into cold water. Drain and skin the beans.
- 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.
- 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.
- Spread the hot bread with ricotta, season to taste and top with the broad beans. Garnish with remaining mint.