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This is easily one of the most popular dishes on the summer menu at POLPO. The bright colours are such strong indicators of the flavours that are to follow, but despite the assertiveness of the ingredients, it is still a subtle and delicate combination. Ricotta is readily available from Italian specialists and even in good supermarkets now. This dish is a joy to prepare. I dont know about you, but podding and skinning broad beans is one of my favourite kitchen pastimes. No, really, it is.

+ Ingredients

For two bruschette:
1 good handful of podded broad beans
2 tablespoons 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 tablespoons fresh ricotta

+ Method

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 breads 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.