Broad bean, whipped ricotta & mint bruschetta

Method

To toast the sourdough

1. Pre-heat a BBQ or chargrill until hot.
2. Drizzle some oil over the sliced bread and rub the garlic all over.
3. Cook on both sides until charred lines appear.

For the topping

1. Pod the broad beans and cook in boiling water for about 3-4 minutes, depending on their size.
2. Drain and refresh under cold water to retain their colour. Remove the skins and roughly mash with a fork.
3. In a large bowl mix the ricotta with a wooden spoon. Add the lemon zest and juice. Season with salt and pepper.
4. Roughly chop the mint and stir it through the cheese with the broad beans.
5. Pile the mixture on top of the bread.