Broad bean dip with Melba toast
Beans, broad, raw
500 g, (frozen)
reduced-fat ricotta cheese
⅓ cup(s), (90g)
1 clove(s), crushed
2 tbs, finely shredded, plus extra sprig to garnish
1 whole, cut into 24 slices, (300g)
- Preheat oven to 200°C or 180°C fan-forced.
- Cook broad beans in a medium saucepan of boiling water for 3–4 minutes or until just tender. Rinse under cold running water. Drain well. Peel and discard outer skins.
- Using a food processor or blender, process broad beans, oil, ricotta, juice and garlic until almost smooth. Season with salt and freshly ground black pepper. Add shredded mint and pulse for a few seconds or until just combined.
- Meanwhile, place the bread slices on a large baking tray and lightly spray both sides with oil. Bake for 4–5 minutes each side or until crisp and golden. Garnish dip with a mint sprig and serve with Melba toast.