Tostada de Habas con Ricotta y Menta

Ingredientes

• a big handful of fava/broad beans
• 2 tablespoons extra virgin olive oil
• 1 lemon zest + a little of the juice
• 10 mint leaves (roughly chopped)
• 2 thick slices of freshly baked bread e.g. sourdough (ciabatta OR 4 smaller slices e.g. from a French stick or smaller ciabatta loaf)
• 1/2 a clove of garlic
• 3 tablespoons ricotta cheese
• salt & pepper

Preparación

1. 1

   Boil the fava/broad beans for 5 minutes (or microwave – see note below), then rinse under cold water and drain. Then squeeze the beans out of their skins and place in a bowl.

2. 2

   Add the olive oil, lemon zest, a couple of squeezes of lemon juice and most of the mint and mix well.

3. 3

   Toast the bread on both sides, then wipe the top side quickly with the cut side of the garlic.

4. 4

   Spread the bread generously with the ricotta, then top with the fava/broad bean mixture. Grind over salt & pepper to taste, then garnish with the rest of the mint. Serve immediately while still warm.