Yorkshire's Independent Restaurant Guide

Broad bean, mint and ricotta bruschette

Broad bean bruschetta 001Russell Norman, owner of Polpo says this dish is one of the most popular on his summer menu. I liked the look of it so had a go, and it’s easy, delicious and don’t you just love those vibrant greens?



A good handful of podded broad beans

2 tbsp olive oil plus 2 more for the bread

1 lemon, zested and a little juice

A handful of mint leaves, chopped

Sea salt and black pepper

Sourdough, soda or rye bread

Garlic clove

3 tbsp ricotta


Place the beans in boiling water for 5 minutes, remove and plunge into cold water, than drain and skin them. Put them in a bowl and dress them in the oil, lemon zest, a little lemon juice and most of the mint. Toast or grill the bread. Rub one side of each slice a few times with the cut side of the garlic clove. Drizzle with olive oil. Season the ricotta with salt & pepper then spread it onto the hot, garlicky bread. Top with the beans and garnish with the remaining mint and a squeeze of lemon. Now all we have to do is wait for summer. Sigh.