Broad bean crostini with ricotta and mint recipe

CLICK TO RATE
(1 rating)

Broad bean crostini with mint is an easy but interesting canapé or starter. The fresh flavour, creamy texture, and crunchy base make these a perfect bite.

  • Vegetarian
  • healthy
Serves6
SkillEasy
Preparation Time10 mins
Cooking Time5 mins
Total Time15 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories215 Kcal11%
Fat4 g6%
Saturated Fat2 g10%

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.

Ingredients

  • 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

WEIGHT CONVERTER

to

Method

  1. 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.
  2. Mix the beans with the sliced spring onion, a little lemon juice, the mint leaves and season. Set aside.
  3. 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.