Runner Bean, Mint and Ricotta Bruschetta
This bruschetta recipe is fresh, simple and can be prepared in minutes.
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.