“A brilliant way to put a spring in the step of a dish is to use some gorgeous fresh broad beans and herbs, like I’ve done with these tasty little toasts.”
418 kcals, 16.4g fat (5.6g saturated), 18.9g protein, 49.3g carbs, 4.3g sugar, 1.2g salt, 8.7g fibre.
If using fresh, pop the broad beans out of their pods, removing the skins if you’ve got time, or defrost if using frozen.
Peel and halve the garlic, then pick the herbs, reserving a few baby leaves for garnish.
Pound half the garlic, a pinch of sea salt and the herb leaves to a smooth paste in a pestle and mortar.
Add most of the broad beans and pound again – you may need to work in batches. Stir in a few tablespoons of extra virgin olive oil, have a little taste, and season with a little more salt and black pepper, if needed.
Toast the bread on a hot griddle pan until bar-marked, then rub all over with the remaining garlic. Drizzle with a little extra virgin olive oil and halve each slice.
Dollop a spoonful of the smashed broad beans onto each toast, spreading the mixture out as you go, then top each with a spoonful of ricotta.
Sprinkle over the reserved herbs and broad beans, and finish with a fine grating of Parmesan cheese, if you like.