Try this bright and zesty Pea and Broad Bean Bruschetta using our Waiheke blend EVOO.
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 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 EVOO.
Recipe by Kylee Newtown @themodernpreserver
