Broadbean and Bacon Bruschetta
Ingredients
- Sourdough bread, cut into 4 thick slices
- 600 gm broad beans, already podded
- 2 rashers bacon, diced
- 2 cloves garlic, finely chopped
- Handful of flatleaf parsley
- Juice of half a lemon
- ¼ cup Extra virgin olive oil
- 200 gm fresh ricotta
- 2 tbsp grated parmesan cheese
- Sea salt and freshly ground black pepper
Method
- Preheat your oven to 200°C Fanned grill.
- To double-peel the broad beans, place them into a heatproof bowl and cover with boiling water from a kettle, allow to sit for 10 minutes then drain. Make a tiny slit in the outer skin of each broad bean and gently squeeze to pop out the inner bean. Discard the skins and set broad beans aside.
- Lay the bread slices on a baking sheet and place on the top shelf (the oven door remains closed when using this function) for 3-4 minutes until golden, turn over and cook again to brown the other side; transfer to your serving plate.
- Pour half the olive oil into a fry pan over medium heat, add the bacon and cook for 5-7 minutes until the it begins to crisp, then add the rest of the olive oil, garlic and peeled broad beans and cook for a further 3 or 4 minutes to warm the beans through. Add the parsley and lemon juice and season well with salt and pepper.
- In a small bowl, mix together the ricotta and parmesan cheese and season with pepper then spread a generous layer onto each slice of bread, then serve topped with a mound of broad beans, and if you like, a poached egg on top.
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
