Crostini with Marinated Broad Beans, Peppers and Ricotta
Ingredients
- 3 red peppers
- 250g podded broad beans (about 500g unpodded)
- 3 tbsp best-quality balsamic vinegar
- 3 tbsp extra virgin olive oil
- 2 garlic cloves, crushed
- salt and freshly ground black pepper to taste
- 8 slices of sourdough or ciabatta bread
- 150g vegetarian ricotta cheese
Method
- 1
Roast the peppers whole in the oven at 200C/400F/Gas 6 for 30-40 minutes until they are soft and tinged with a bit of colour.
- 2
While the peppers are cooking, boil the broad beans for 4-5 minutes until tender. Unless they are very young and fresh it’s a good idea to squeeze them out of their shells once cooked – you will be rewarded with a deliciously tender bean.
- 3
Once the peppers are cooked, leave to cool a little then peel and deseed. Slice along the length into thin strips.
- 4
Mix the peppers and broad beans in a bowl with the balsamic, olive oil and garlic. Season to taste and leave to marinate at room temperature for an hour if possible – the flavour will improve.
- 5
Just before you are ready to eat, brush eight slices of sourdough or ciabatta with olive oil and griddle or grill until toasted.
- 6
Top each slice with a generous spoonful of the bean and pepper mixture and crumble the ricotta on top. Finish with a drizzle more extra virgin olive oil and eat immediately.
Crostini with Marinated Broad Beans, Peppers and Ricotta was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 3 red peppers
- 250g podded broad beans (about 500g unpodded)
- 3 tbsp best-quality balsamic vinegar
- 3 tbsp extra virgin olive oil
- 2 garlic cloves, crushed
- salt and freshly ground black pepper to taste
- 8 slices of sourdough or ciabatta bread
- 150g vegetarian ricotta cheese
- 1
Roast the peppers whole in the oven at 200C/400F/Gas 6 for 30-40 minutes until they are soft and tinged with a bit of colour.
- 2
While the peppers are cooking, boil the broad beans for 4-5 minutes until tender. Unless they are very young and fresh it’s a good idea to squeeze them out of their shells once cooked – you will be rewarded with a deliciously tender bean.
- 3
Once the peppers are cooked, leave to cool a little then peel and deseed. Slice along the length into thin strips.
- 4
Mix the peppers and broad beans in a bowl with the balsamic, olive oil and garlic. Season to taste and leave to marinate at room temperature for an hour if possible – the flavour will improve.
- 5
Just before you are ready to eat, brush eight slices of sourdough or ciabatta with olive oil and griddle or grill until toasted.
- 6
Top each slice with a generous spoonful of the bean and pepper mixture and crumble the ricotta on top. Finish with a drizzle more extra virgin olive oil and eat immediately.
Crostini with Marinated Broad Beans, Peppers and Ricotta was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
