Broad bean, mint & ricotta bruschette from Polpo: A Venetian Cookbook (of Sorts) (page 87) by Russell Norman

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Ingredients

lemons
sourdough bread
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Serves : makes 2
EYB Comments

Can substitute soda bread for sourdough bread.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Eat Your Books

Can substitute soda bread for sourdough bread.
JoanN on June 28, 2025

I tried a couple of different fava toasts while favas were in season this year and this one was by far the winner. Only one caveat: I used a pre-sliced peasant bread for all the toasts and although it worked with other recipes, it didn't work with this one. This recipe calls for two thick slices of sourdough or soda bread and, note to self, attention must be paid. The thinner bread, even well toasted, got all floppy under the weight of the beans and olive oil. Delicious, but seriously messy to eat.
TrishaCP on May 26, 2019

I used fresh and fairly small fava beans and this was absolutely heavenly. The mint and lemon lifted the fava beans but didn’t mask their flavor.
SheilaS on October 07, 2018

I used frozen fava beans for this and it worked well. I'm sure fresh beans would be better but with the lemon juice and zest brightening things up, I thought these were great.
pistachiopeas on April 27, 2015

I tried this with frozen lima beans and it was good. Needs to be seasoned well and depends on quality of ricotta. We had it on homemade no knead bread.