Season: Spring Summer 

Smashed broad beans & baby peas on bruschetta with ricotta & mint

Serves 4


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


  1. Slice sourdough thickly and toast or grill. While toast is still hot, rub with garlic and drizzle with a little oil.
  2. 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.
  3. 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.
  4. Pile onto toast with a dollop of ricotta on top and sprinkle with mint.

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