When it comes to simple, satisfying recipes, you can't get a meal that's much simpler or more satisfying than this. The classic combination of ricotta + bread + garlic in this is a real crowd pleaser and zingy and refreshing addition of lemon and mint is what sets it apart from the madding crowd. It doesn't matter whether it's for breakfast, lunch, dinner or a snack at your next big dinner party – you should really have a go at making this bruschetta.
Make Polpo’s broad bean, mint and ricotta bruschetta
Russell Norman's Polpo has been satisfying the appetites of Londoners for over 10 years now with its satisfying takes on Venetian cuisine. Here's your chance to bring a taste of that Soho icon into your own kitchen
Preparation time 10 minutes
Cooking time 5 minutes
- 1 good handful of podded broad beans
- 2 tbsp extra virgin olive oil, plus more for the bread
- Zest of 1 lemon and a little juice
- 10 mint leaves, roughly chopped
- Flaky sea salt and black pepper
- 2 thick slices of sourdough or soda bread
- ½ garlic clove
- 3 tbsp fresh ricotta
- Place the broad beans into boiling water for 5 minutes, remove and plunge into cold water, then drain and skin them. Put the beans in a small bowl and dress them in the olive oil, the lemon zest, a little lemon juice and most of the chopped mint. Season with salt and pepper.
- Toast or grill the slices of bread so that they are crunchy on the outside but still have a bit of give when squeezed. Rub one side of each slice a few times with the cut side of the garlic clove so that it melts into the bread's hot surface. Drizzle with some olive oil.
- Season the fresh ricotta with salt and pepper, to taste, then spread onto the hot, garlicky bread. Top with the broad beans and garnish with the remaining chopped mint.