Rustic Ricotta Cheese & Broadbean Bruschetta

If you're looking for a trendy starter, this fits the bill.

Recipe By: Yukiko (https://cookbuzz.com/kitchen/37)
Serves 2 Cook: 15 min

Ingredients

Broadbeans 1/2 cup
Baguette (sliced) 4
Cured ham slices 1-2
Cheese topping
Ricotta cheese 2 tbsp
Lemon juice 1.5 tsp
Olive oil 1 tsp
Garlic (finely chopped) 1/2 clove
Salt & pepper a little

Method

1
Peel the cooked broadbeans and roughly mash in a pestle and mortar or blender.
2
Add all the cheese topping ingredients and mix well.
3
Lay some cured ham on the lightly toasted baguette slices, then top with the cheese mix from Step 2 and serve.
4
Ricotta cheese is from south Italy, a cheese made from the whey which is nutritious.

Tips & Note

●The saltiness comes from the cured ham, so don't add any more.
●To make it colourful, you could sprinkle with paprika on top.

Rustic Ricotta Cheese & Broadbean Bruschetta

If you're looking for a trendy starter, this fits the bill.

Recipe By: Yukiko (https://cookbuzz.com/kitchen/37)

Serves 2

Cook: 15 min

Ingredients

Broadbeans 1/2 cup
Baguette (sliced) 4
Cured ham slices 1-2
Cheese topping
Ricotta cheese 2 tbsp
Lemon juice 1.5 tsp
Olive oil 1 tsp
Garlic (finely chopped) 1/2 clove
Salt & pepper a little

Rustic Ricotta Cheese & Broadbean Bruschetta

Recipe ID :1331 Posted on 10 DEC 2015

Serves 2

Cook 15min
views 2,645
printed 79

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If you're looking for a trendy starter, this fits the bill.

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Ingredients

Print Ingredients Email Ingredients
1/2 cup
4
1-2
2 tbsp
1.5 tsp
1 tsp
1/2 clove
a little

Method

Cook
15min
1
Peel the cooked broadbeans and roughly mash in a pestle and mortar or blender.
2
Add all the cheese topping ingredients and mix well.
3
Lay some cured ham on the lightly toasted baguette slices, then top with the cheese mix from Step 2 and serve.
4
Ricotta cheese is from south Italy, a cheese made from the whey which is nutritious.

Tips & Note

●The saltiness comes from the cured ham, so don't add any more.
●To make it colourful, you could sprinkle with paprika on top.

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