Broad Bean, Pea and Ricotta Crostini with Mint
INGREDIENTS
1 cup of podded broad beans
1 cup of peas (frozen is fine)
Zest of a lemon and some juice
Olive Oil
1 Tbsp finely sliced fresh mint
4 thick slices sourdough bread
1 large clove of garlic halved
6-8 Tbsp ricotta cheese
Salt and pepper
INSTRUCTIONS
Bring a small pot of salted water to the boil then add the broad beans and cook for about 2 minutes.
Add the peas and cook for another couple of minutes.
Drain immediately and run under a cold tap or plunge into an ice bath to cool and set the gorgeous green colours.
Skin the broad beans – give those fleshy skins a little pinch and squeeze the beans out.
Place the broad beans and the peas in a bowl with most of the mint; grate over some lemon zest, squeeze over a little lemon juice and a little olive oil; season, stir and set aside.
Toast the sourdough and while the slices are still hot, rub one side with the cut side of garlic cloves. The garlic will disappear into the toast.
Spread the toast thickly with ricotta cheese and season lightly.
Top generously with the broad bean mixture, sprinkle with a little more mint and drizzle over a fruity olive oil.
Serve as part of an antipasti or as a first course.
Start by making the goats cheese. Place the goats cheese (with a little reserved separately for sprinkling) in a large bowl and add a generous pinch of pepper and half the lemon zest. Whip all together till light and smooth. Place in the fridge to chill.
Toast baguette slices into a toaster or pan to desired toastiness level
Put the peas in a small pan and pour over a kettle of boiling water to cover the peas. Turn on the heat and simmer for 3-4 minutes until the peas are hot but not too soft. Drain the peas.
Put the drained peas in a pestle and mortar, add the remaining lemon zest, lemon juice, pepper & salt to taste. Smash the ingredients to release all the flavours but not till a paste is created - you still want some texture left!
Place the bread on a large plate and spread a thick layer of goat cheese on each slice. Place a generous amount of pea mixture on top and sprinkle each slice with a little reserved goats cheese and some fresh dill.
