Broad bean and ricotta crostinis
- 400g Baker’s Selection Sourdough Boule
- 1tbsp rapeseed oil
- 10g mint
- 200g frozen broad beans
- 85g ricotta
Preheat the oven to 200C/180C Fan/Gas 6.
To make the crostinis, cut the into 1cm-thick slices. Use a 4.5cm cutter to cut out 16 rounds. Put on a baking tray and brush the rapeseed oil. Bake for 5-10 mins.
Separate the leaves and stalks of the mint. Add the stalks to a pan of boiling water with the broad beans. Bring back to the boil and simmer for 5 mins. Drain, reserving 1tbsp of the cooking water, then rinse the beans under cold water. Discard the stalks.
Slip the broad beans from their outer shells. Roughly mash the beans with the reserved water. Chop most of the mint leaves and stir into the broad beans. Season with black pepper.
Spread the ricotta over the crostinis and top with spoonfuls of the broad beans. Garnish with the rest of the mint leaves before serving.