Crostini with Marinated Broad Beans, Peppers and Ricotta
Serves: 4
Ready in: 30 to 60 mins
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.
www.
Crostini with Marinated Broad Beans, Peppers and Ricotta was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
New recipes
Purple Sprouting Broccoli with Butter Beans, Pine Nuts, Chilli and Lemon
- Serves:
- 4
- Ready in:
Warm Chickpea Salad
- Serves:
- 4
- Ready in:
Indian-spiced Warm Broccoli and Carrot Salad
- Serves:
- 4
- Ready in:
follow us on twitter!
- 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...
