Bruschetta with Garlic Broad Bean Puree, Ricotta and Mint | Salad Ways | We're Growing
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Bruschetta with Garlic Broad Bean Puree, Ricotta and Mint

Bruschetta with Garlic Broad Bean Puree, Ricotta and Mint

Course Starters
Servings 4 people

Ingredients

Instructions

  1. Cook 600g podded broad beans in boiling water until tender. Drain, and as soon as they are cool enough to handle, pop the beans out of their skins.
  2. Melt butter with olive oil over a very low heat, add garlic and warm gently for a minute or two.
  3. Add the beans to the garlicky butter and then blitz for a minute or two to a coarse puree, or mash.
  4. Add a little more butter if needed.
  5. Meanwhile toast the bread. Pile the warm puree onto the hot toast, then scatter over 50g crumbled ricotta, a trickle of extra virgin olive oil and some chopped mint.
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