Smashed broad beans and baby peas on bruschetta with ricotta and mint.

1 crusty sourdough loaf

1 clove garlic, peeled

extra virgin olive oil to drizzle

1 kg fresh broad beans (300g podded beans)

1 cup frozen baby peas, thawed

1 tbs olive oil

salt and pepper

120g fresh ricotta from the deli

few leaves of mint

Slice the sourdough thickly and toast or grill. While these are still hot, rub with the garlic and drizzle with a little oil.

Remove the broad beans from their outer shells. Bring a pot of water to the boil, add broad beans and cook for a couple of minutes until soft. Remove and drain. Peel off the outer pod and set aside. Roughly mash the broad beans with peas and oil in a mortar and pestle. Season with salt and freshly ground black pepper. Pile onto toast with a dollop of ricotta on top and sprinkle with some finely chopped mint.

serves 4.