Bruschetta

Method

This is basically tasty things on toast – Italian style! It probably originated in Rome but is popular all over the Mediterranean area and is the perfect starter, snack, morsel to serve with drinks – whatever you like. For the tomato version, do make sure you get great tomatoes and serve them at room temperature. Ricotta is a soft Italian cheese and is available in supermarkets.

 

Method

Toast the bread to a light golden brown.

Take the garlic halves and rub the cut side over the toast.

For tomato bruschetta, roughly chop the tomatoes and put them in a bowl.

Add most of the basil leaves, reserving a few for a garnish, and the olive oil.

Add a generous amount of sea salt and some black pepper.

Stir and leave to stand for a few minutes.

Divide the tomato mixture between the slices of toast and garnish with a few more torn basil leaves.

Serve at room temperature.

For the broad bean and ricotta bruschetta, bring a saucepan of water to the boil and cook the broad beans for about 2 minutes.

Drain, run under cold water, then remove their skins.

Break up the ricotta with a fork and add the lemon juice.

Stir to combine, then spread this mixture over the toasted bread.

Drizzle with a tablespoon of the olive oil.

Toss the broad beans with the mint and basil leaves reserving a few for garnish, then add the lemon zest and the remaining olive oil.

Mix thoroughly and pile this on top of the ricotta.

Season with salt and pepper and serve immediately.

Ingredients

Prep time: 30 mins

Cook time: 5 mins

Serves: 8

  • 4 long thin slices of rustic sourdough bread (about 1.5cm thick)

  • 1 garlic clove, cut in half

  • 4-6 very ripe tomatoes, at room temperature (Tomato bruschetta)

  • A few basil leaves, shredded (Tomato bruschetta)

  • 2tbsp olive oil (Tomato bruschetta)

  • Sea salt and black pepper (Tomato bruschetta)

  • 200g broad beans (Ricotta and broad bean bruschetta)

  • 250g ricotta (Ricotta and broad bean bruschetta)

  • Zest and juice of 1 lemon (Ricotta and broad bean bruschetta)

  • 2tbsp olive oil (Ricotta and broad bean bruschetta)

  • A few small mint leaves (Ricotta and broad bean bruschetta)

  • A few basil leaves, shredded (Ricotta and broad bean bruschetta)