8 (appetizer) servings
1 Recipe Broad Bean, Mint & Parsley Salad
8 slice of sour dough or country-style bread
2-3 garlic cloves, cut in half crosswise
16 ounces buratta or fresh ricotta cheese
Extra-virgin olive oil
Taste #5 Umami Pepper
1/3 cup roughly torn fresh basil
Preheat oven to 375°F.
Arrange breadbaking sheet; toast in oven until light golden, about 12 minutes.
Rub 1 side of each bread slice with cut side of 1 garlic half.
Take 1 cup of beans from the salad and smash with the back of a fork.
Add a little of the vinaigrette and extra olive oil the mashed beans until creamy.
Spread a little of the mashed beans onto each piece of toast.
Top with a couple of spoonfuls of bean salad.
Top with a nice chunk of buratta or fresh ricotta
Drizzle with a little olive oil.
Sprinkle a little flaky salt and a grind of Taste #5 Umami Pepper
Garnish with torn basil.