Broadbean, prosciutto and ricotta crostini

Real~Living

Cooking time: Less than 15 minutes

Cuisine: Italian

Serves: 4

Tools

Kitchen friendly view

Broadbean, prosciutto and ricotta crostini

Food styling & photography Katie Quinn Davies

By Recipe Simon Thomas & Natalie Thomas

Ingredients

1 sourdough baguette, sliced into 2cm-thick slices
4 tbsp extra virgin olive oil, plus extra for drizzling
200g ricotta
12 slices prosciutto
400g shelled broadbeans, blanched & shelled again
Zest of 1 lemon
Small handful mint leaves
Sea salt & black pepper

Bread knife
Pastry brush
Oven tray
Airtight container

Preparation method

At home

Preheat oven to 180°C (160°C fan).

Make crostini Brush sourdough slices with olive oil, place on oven tray and bake until crisp and golden, about 5 mins. Leave to cool and store in airtight container.

At the picnic

Top crostini with 1 tbsp ricotta, 1 slice prosciutto and a sprinkling of broadbeans.

Finish with a drizzle of olive oil, a little lemon zest, mint leaves and salt and pepper. Yum!

Note Simon and Natalie from The Sydney Picnic Co. prepared and packed our delicious spread. For a special occasion or simply for a hassle-free picnic day, contact these picnic pros on 0420 943 670; Sydneypicnic.com.auThese little toasts are given their toppings just before they are eaten, all the better to keep their wonderful crunch.

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