Broad bean bruschetta with ricotta and pomegranate

Michael Craig

Bread

½ loave	Sourdough bread, sliced and cut into pieces (Main)
1 serving	Olive oil, for brushing

Broad bean topping

1 cup	Broad beans, shells removed. I used frozen ones and microwaved them, if using fresh, blanch them for a few minutes (Main)
1 bunch	Fresh mint
1 clove	Garlic, roughly chopped
½	Lemons, zest and juice
½ cup	Ricotta cheese (Main)
50 g	Feta, crumbled
1 Tbsp	Olive oil
1 serving	Pomegranate seeds, to garnish (Main)

Directions

1. Preheat oven to 190C. On a baking tray, lay the bread slices and brush both sides with olive oil. Grill for approximately 5 minutes each side until golden and crisp. Remove from oven to cool slightly.
2. Into a small food processor, place the shelled broad beans, mint, garlic and the lemon juice and zest. Blitz to form a chunky paste.
3. Place broad bean mix into a bowl and add the ricotta, feta and olive oil then season with salt and pepper.
4. Stir together well and adjust seasoning to taste. You may need more lemon or salt and pepper.
5. Spoon on to the bread and garnish with pomegranate seeds and more mint if you like.