Plate up the perfect brunch with this deliciously decadent bruschetta that’s laden with zesty lemon, creamy ricotta and smoked salmon – and tastes every bit as good as it looks. Enjoy!
Broad Bean Smash & Smoked Salmon on Bruschetta
serves 4 | prep & cooking 20 mins
235g (1½ cups) frozen broad beans
150g fresh ricotta
1 lemon, rind finely grated, juiced
2 tbs finely chopped fresh chives
⅓ cup fresh dill sprigs
¼ cup baby herbs
1 tbs extra virgin
4 slices sourdough bread, toasted
200g sliced smoked salmon
1 Place beans in a heatproof bowl. Cover with boiling water.Stand for 1 minute. Drain and refresh under cold running water. Peel the beans. Discard pods. Reserve 1⁄4 cup podded beans.
2 Process the beans, ricotta, lemon rind, 3 tsp lemon juice and 1 tbs chives in a food processor until a coarse paste forms. Season.
3 Place the eggs in a small saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium and simmer for 4 minutes. Refresh in iced water. Peel the eggs.
4 Combine the dill, baby herbs, 2 tsp oil, 3 tsp lemon juice and remaining chives in a bowl. Season and toss to combine.
5 Spread toast with the ricotta mixture. Top with the smoked salmon and herb mixture. Carefully break the eggs in half. Top the bruschetta with egg and drizzle with the remaining oil. Season.
PER SERVE • 19g protein • 10g fat (2g saturated fat) • 17g carb • 3g dietary fibre • 239 Cals (1000kJ)
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