Broad Bean Toast with Whipped Ricotta and Pistachios
Fresh, savory toast made with crisp sourdough, creamy whipped ricotta, tender broad beans, and roasted pistachios. Lemon zest and juice add brightness, while buttery broad beans and flaky sea salt bring richness and balance. This easy broad bean toast is perfect for a light breakfast, weekend brunch, or simple seasonal lunch.
🍽️ Servings: 2
Ingredients
- 1 slices sourdough bread
- 100 g broad beans
- 10 g unsalted butter
- 62.5 g ricotta
- 7.5 g heavy cream
- 0.5 tbsp lemon juice
- 0.5 tbsp finely grated lemon zest
- 5 g roasted pistachios, roughly chopped
- 0.5 tbsp finely chopped dill
- salt
- Maldon sea salt
Instructions
- Bring a pot of salted water to a boil. Add the broad beans and cook for about 3 minutes until tender. Transfer to ice water, drain, and remove the skins.
- Whisk the ricotta, heavy cream, lemon juice, and a pinch of salt until smooth and airy, about 1 minute.
- Melt half of the butter in a frying pan over medium heat. Add the sourdough and toast until deeply golden and crisp on both sides. Remove from the pan.
- Melt rest of the butter in a frying pan over medium heat. Add the broad beans to the pan and cook until warmed through and lightly coated in butter. Season with salt and add the lemon zest.
- Spread a generous layer of whipped ricotta over the toast.
- Spoon the warm buttered broad beans over the ricotta.
- Finish with chopped pistachios, finely chopped dill, and Maldon sea salt.
Tips & More Info
Removing the broad bean skins
Peeling the broad beans takes a little extra time, but it makes a noticeable difference to the final texture. The inner beans are naturally creamy and sweet, while the skins can feel slightly tough and distract from the soft ricotta.
Keeping the ricotta light
Whisking ricotta with a small amount of cream gives it a softer, more airy texture that spreads easily over the crisp bread. Lemon juice cuts through the richness and keeps the cream fresh rather than heavy.
Adding lemon zest at the end
Lemon zest contains aromatic oils that are easily lost with prolonged heat. Adding it after warming the beans preserves its fresh citrus aroma and makes the sweet broad beans taste brighter.
Pistachios for contrast
Roasted pistachios add a firm, nutty crunch that contrasts with the creamy ricotta and tender beans. Their natural sweetness also complements the delicate flavor of broad beans without overpowering them.
Dill and lemon balance the richness
Fresh dill brings a bright herbal note that works naturally with broad beans and ricotta. Together with lemon, it keeps the butter and dairy from making the toast feel too rich.
Maldon salt for the final texture
Finishing with flaky sea salt gives you small bursts of seasoning rather than evenly distributing salt throughout the dish. This makes the final bite more dynamic and allows the sweetness of the beans and richness of the butter to stand out.