Crostini with Broad Beans, Red Peppers & Ricotta

Treat yourself and the family with this delicious Crostini with Marinated Broad Beans, Red Peppers and Ricotta recipe, plus discover many other easy recipes at 24/7 Mom.

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Servings Prep Time Cook Time
4people 20minutes 40minutes
Servings Prep Time
4people 20minutes
Cook Time
Servings: people
Servings: people
  1. Roast the peppers whole in the oven (200°C/gas mark 5) for 30-40 minutes until they are soft and tinged with a bit of color.
  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 flavor will improve.
  5. Just before you are ready to eat, brush 8 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.
  7. Finish with a drizzle more extra virgin olive oil and eat immediately.
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