• 4 slices ciabatta, lightly toasted
  • Shelled broad beans, from around 12 pods
  • 1 tbsp extra virgin olive oil
  • 1/2 lemon, zest only
  • 1/2 tsp lemon juice
  • 6 mint leaves, roughly chopped
  • Salt and black pepper
  • 1 clove garlic, peeled and chopped in half
  • 4 tbsp ricotta


  1. Put the shelled broad beans into a bowl with 1 teaspoon of olive oil, the lemon zest and mint leaves, salt and pepper.
  2. Griddle the ciabatta slices, then rub the garlic cut side of the clove over them before drizzling with the remaining olive oil. Spread 1 tablespoon of ricotta onto the bread and spoon the broad bean mix on top, then serve while the bread is still warm.