Broad bean crostini with ricotta and mint recipe

Click to rate
(0 ratings)
Sending your rating
  • Vegetarian
serves: 6
Skill: easy
Cost: cheap
Prep: 10 min
Cooking: 5 min

Nutrition per portion

Calories 215 kCal 11%
Fat 4g 6%
  -  Saturates 2g 10%
  • We earn a commission for products purchased through some links in this article.
  • Broad bean crostini with mint is an easy but eye catching canapé or starter. Simple but packed with flavour, these bite-size toasts are the perfect thing to serve to your guests alongside drinks. Broad bean crostini are a light and summery way to serve this popular canapé, with fresh mint and creamy ricotta making for a punchy yet refreshing flavour. Crostini are an appetizer originating from Italy made from toasted bread with toppings of your choice. Cheese, cold meats, vegetables and even dips or spreads are popular toppings for crostini. Our broad bean crostini recipe uses different textures by first making a creamy, ricotta based spread, and then topping the crostini with fresh broad beans. If you want something quick and easy for a crowd of guests to nibble on before dinner or at a drinks party, then these simple but sophisticated broad bean crostini with ricotta and mint are the perfect thing for you.


    • 1 baguette, sliced into 12
    • 300g broad beans, defrosted if frozen
    • 3 spring onions – 1 thinly sliced and 2 finely chopped
    • 1-2tsp lemon juice
    • Few sprigs of mint, 
leaves only
    • 125g ricotta cheese
    • Finely grated zest of
 ½ a lemon
    • Extra virgin olive oil, 
to drizzle


    • Grill bread on both sides 
until lightly toasted; cool. Bring a pan of water to 
the boil, add the broad beans and boil for 3 mins 
for fresh beans, or 1 min for frozen. Drain, refresh them with cold water, then squeeze each to remove the skin.

    • Mix the beans with the sliced spring onion, a little lemon juice, the mint leaves and season. Set aside.

    • Mix the ricotta cheese 
with the chopped spring onion and lemon zest. Chill until needed. Spread a little of the 
ricotta mixture on to 
each toast and top with the broad beans. Drizzle with a little oil just before serving.

    Click to rate
    (0 ratings)
    Sending your rating

    Related Recipes