1 crusty sourdough loaf
1 clove garlic, peeled
Extra virgin olive oil to drizzle
300g fresh broad beans (podded beans)
1 cup frozen baby peas, thawed
1 tbsp olive oil
Salt and pepper
120g fresh ricotta
Few mint leaves, finely chopped
- Slice sourdough thickly and toast or grill. While toast is still hot, rub with garlic and drizzle with a little oil.
- Remove broad beans from their outer shells. Bring a pot of water to the boil, add beans and cook for a couple of minutes until soft. Remove and drain.
- Peel off the outer pod and set aside. Roughly mash broad beans with peas and oil in a mortar and pestle. Season with salt and freshly-ground black pepper.
- Pile onto toast with a dollop of ricotta on top and sprinkle with mint.
Recipe from: www.goodfood.com/au