Recipes
Recipes

Broad bean and ricotta crostinis

Creamy ricotta and fresh broad beans are a match made it heaven

Creamy ricotta and fresh broad beans are a match made it heaven

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(2 votes)
Cooking Time

Cook: 25 Mins

Cooking Time

Serves: 16

Cooking Time

Price: 15p per serving

Nutritional Information

Each 44g serving contains

Energy
352kj
84kcal
4%
Fat
2.0g
Med
3%
Saturates
0.4g
Low
2%
Sugars
0.9g
Low
1%
Salt
0.26g
Med
4%
of your reference intake.
Typical energy values per 100g:
799kj/191kcal

Ingredients

400g Baker’s Selection Sourdough Boule

1tbsp rapeseed oil

10g mint

200g frozen broad beans

85g ricotta

Method

1
Preheat the oven to 200C/180C Fan/Gas 6.
2
To make the crostinis, cut the into 1cm-thick slices. Use a 4.5cm cutter to cut out 16 rounds. Put on a baking tray and brush the rapeseed oil. Bake for 5-10 mins.
3
Separate the leaves and stalks of the mint. Add the stalks to a pan of boiling water with the broad beans. Bring back to the boil and simmer for 5 mins. Drain, reserving 1tbsp of the cooking water, then rinse the beans under cold water. Discard the stalks.
4
Slip the broad beans from their outer shells. Roughly mash the beans with the reserved water. Chop most of the mint leaves and stir into the broad beans. Season with black pepper.
5
Spread the ricotta over the crostinis and top with spoonfuls of the broad beans. Garnish with the rest of the mint leaves before serving.