A simple fava bean toast served on sourdough with fresh mint and creamy ricotta cheese.
By Valentina Mariani

DM-Food-Apr15-002 www.therefinerybar.co.uk

Served in the amazing restaurant The Refinery in London, a one-of-a-kind place in the city where you can find the perfect treat, from creative cocktails to boutique beers and fine wines.

Here lunchtimes can be as quick or as languid as you like, and this is the perfect dish for the ones who want to keep things fresh while tasting amazing flavors and ingredients. The preparation is quite easy to do at home.

Broad Bean Bruschetta

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Yield: 1 appetizer 1x

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Description

A simple fava bean toast served on sourdough with fresh mint and creamy ricotta cheese. This recipe is easily adjustable and flexible to create more servings.

Ingredients

Scale

Fresh ricotta cheese x 100g (3.5 ounces)
Blanched broad beans x 100g (3.5 ounces)
2 slices of sourdough bread
Half a lemon
Handful of mint

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Instructions

Toast the sourdough and rub with a bit of fresh garlic.
In a bowl mix the broad beans with salt and pepper and juice of half a lemon.
Pour the broad beans over the top of the ricotta.
Sprinkle the mint over the top.

NØRTH - Scandinavianish Cooking by Kalle Bergman

★★★★★

About the Book

Step into the world of Scandinavianish with NØRTH. From Swedish comfort classics to Danish smørrebrød and new twists on Nordic flavors, this cookbook invites you to explore the rich taste of the North in your own kitchen.

All recipes are presented with both imperial and metric measurements. Available in premium paperback, and for instant download for tablets, phones and computers.