Runner Bean, Mint and Ricotta Bruschetta

Tess Ward
Serves Serves 2-4
Print recipe
  • Prep time 10 mins
  • Cook time 10 mins
  • Ready time 20 mins

This bruschetta recipe is fresh, simple and can be prepared in minutes.

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  • 100 g runner beans
  • 3 tablespoons extra virgin olive oil
  • 4 tablespoons Ricotta
  • 1 clove of garlic
  • 12 mint leaves, chopped
  • zest of 1 lemon, plus 1/4 to 1/2 juice
  • 4-6 slices of toasted thick sourdough bread


Slice the runner beans into 1-inch long pieces at an angle, so they are the shape of diamonds. 

Steam them in a saucepan for 8-10 minutes, or until tender.

Blitz the Ricotta, garlic, lemon zest, half the juice and 1 tablespoon olive oil in a blender, and season with salt and plenty of black pepper.

Cover the toast with slices of steamed runner beans then  top with the Ricotta, a sprinkling of mint leaves, a final drizzle of olive oil and grinding of pepper.

Add fresh steamed peas to garnish.

Serve warm.