Trio of bruschetta
Print Recipe
35
Serves:     people
Notes from Anna

These bruschetta make a great informal starter for sharing.  Both the ricotta and pea & broad bean toppings can be prepared in advance and then assembled just before serving.  Any leftover topping can be kept in the fridge for a couple of days and make a great snack with vegetable batons or toasted pittas.

 

INGREDIENTS

Add to Shopping List
This recipe is in your Shopping List
SHARE

INSTRUCTIONS

  1. Cut the baguette in 1 cm thick slices and toss lightly over the charcoal.
  2. Add your favourite topping...
  3. WITH GARLIC Peel a garlic clove, cut in half and rub over one side of the toasted bread. Drizzle with a little olive oil and sprinkle with a little salt and dried oregano.
  4. WITH RICOTTA & TOMATOES Wash the cherry tomatoes, cut in half and squeeze gently to remove the liquid and most of the seeds. Place on a baking tray, sprinkle with the sugar and a little salt and roast in the oven for 25 minutes at 170˚C/150˚C FAN/GAS 3.
  5. Meanwhile, zest and squeeze half a lemon. Mix the ricotta with most of the zest (reserving some for garnish), the lemon juice, 1 tablespoon of olive oil, a generous grinding of black pepper and a little salt.
  6. Just before serving, spoon the lemony ricotta over the toast and top with the roasted cherry tomatoes and a little lemon zest.
  7. …WITH PEAS, BROAD BEANS & MOZZARELLA
  8. Put the shelled broad beans into a pan with the frozen peas, cover with water and bring to the boil. Cook for 3 minutes, drain and set aside.
  9. Peel and bash a garlic clove. Zest and squeeze a lemon.
  10. Warm 3 tablespoons of oil in a frying pan and cook the garlic clove very gently until the oil is infused and the garlic has softened without colouring. Remove the garlic and set aside.
  11. Drain the mozzarella, roughly chop then tear each piece into smaller chunks and place over some kitchen paper to remove any moisture.
  12. Blitz the cooked peas and broad beans with the lemon zest to a rough paste. Add the garlic infused oil and the lemon juice and blitz again to a smooth consistency. Season with a generous grinding of black pepper and a little salt.
  13. Spoon the pea and broad been puree over the toasted bread and top with a few torn pieces of mozzarella. Top with peas shoots and serve.

Leave A Comment