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
- Total Time: 15 minutes
- Yield: 1 appetizer 1x
Description
A simple yet flavorful fava bean toast served on sourdough with fresh mint and creamy ricotta cheese, perfect for a light and refreshing appetizer.
Ingredients
- 100g (3.5 ounces) fresh ricotta cheese
- 100g (3.5 ounces) blanched broad beans
- 2 slices of sourdough bread
- 1 clove of fresh garlic
- Juice of half a lemon
- Handful of fresh mint leaves
- Salt and pepper, to taste
Instructions
- Toast the slices of sourdough bread until golden brown.
- Rub each slice with a clove of fresh garlic to infuse the bread with flavor.
- In a bowl, combine the blanched broad beans with salt, pepper, and the juice of half a lemon. Mix well to coat the beans evenly.
- Spread a generous layer of fresh ricotta cheese over each slice of toasted sourdough.
- Top the ricotta with the lemony broad bean mixture, distributing evenly across the bread.
- Finish with a sprinkle of fresh mint leaves for a burst of freshness.
Notes
For a more intense garlic flavor, you can finely chop the garlic and mix it with the ricotta before spreading. This dish is best served immediately to maintain the crispness of the toast. If you prefer a creamier texture, mash the broad beans slightly before mixing with lemon juice. Store any leftover broad beans in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 20mg
Frequently Asked Questions
What type of bread works best for the Broad Bean Bruschetta?
A crusty baguette or ciabatta is ideal for this recipe, as it holds up well when toasted and topped with the broad bean mixture.
How do I prepare the broad beans before using them in the bruschetta?
You should blanch the broad beans in boiling water for a couple of minutes, then immediately transfer them to ice water to cool before removing the skins.
Can I add any additional toppings to the bruschetta?
Yes, you can enhance the bruschetta by adding crumbled feta cheese, a drizzle of balsamic reduction, or fresh herbs like mint or basil for extra flavor.
