Summer flavours abound in this mouthwatering creation straight from the Taste Buds kitchen
4 slices of sourdough bread
A garlic clove, halved
Olive oil for drizzling
500g broad beans
250g fresh ricotta
A handful of mint leaves
Zest of 1 lemon, juice of ½
Salt and pepper
To toast the sourdough
Pre-heat a BBQ or chargrill until hot.
Drizzle some oil over the sliced bread and rub the garlic all over.
Cook on both sides until charred lines appear.
For the topping
Pod the broad beans and cook in boiling water for about 3-4 minutes, depending on their size.
Drain and refresh under cold water to retain their colour. Remove the skins and roughly mash with a fork.
In a large bowl mix the ricotta with a wooden spoon. Add the lemon zest and juice. Season with salt and pepper.
Roughly chop the mint and stir it through the cheese with the broad beans.
Pile the mixture on top of the bread.
Recipe by Jody Spencer
About Taste Buds
Taste Buds is published by We Make Magazines, a family-owned Devon company. Taste Buds is produced using Devon-based writers, chefs, photographers and sales team. It is printed on environmentally friendly paper. Just like the food we write about, Taste Buds is lovingly made using the finest local ingredients!
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