Bright, zesty and perfect for spring — made with our Waiheke Blend EVOO
Try this bright and zesty Pea and Broad Bean Bruschetta using our Waiheke blend Extra Virgin Olive Oil.
Quick and easy to make, and almost too pretty to eat – great to impress when you have guests or just to enjoy with the family.
Serves 4
Ingredients
4-6 slices of sourdough bread
Waiheke blend EVOO, for brushing bread
1 garlic clove, peeled
150g frozen peas
100g frozen broad beans
1 lemon, zest only
1 T Waiheke blend EVOO, plus extra
2 pinches sea salt
Freshly ground black pepper
1-2 sprigs of mint
200g ricotta
Directions
Preheat the oven to 180°C.
Cut the sourdough into half slices and brush the top side with Waiheke blend EVOO. Place on a tray and bake in the middle of the oven for 7-8 minutes, until slightly crispy. Remove and rub the top of each with the garlic clove.
Place the frozen peas and beans into a bowl and pour boiling water over them. Cover with a plate and defrost for 5 minutes. Strain, give them a gentle mash and add a half the zest of the lemon. Stir through the measure of Waiheke Blend EVOO, a pinch of sea salt, and a generous grind of black pepper.
In a separate small bowl mix together the ricotta with the other half of the lemon zest and a pinch of sea salt.
Serve the sourdough toasts with a slathering of the lemon ricotta, a spoonful of pea and broad bean mix spread across, some torn mint leaves and an extra drizzle of Waiheke Blend EVOO.
Recipe by Kylee Newtown @themodernpreserver
Curious to try this recipe with our Waiheke Island olive oil?
Visit our Tasting Room on Waiheke Island to experience the full range, or shop our olive oils online.
