Fresh Ricotta with Flat Beans & Spelt Sourdough Breadcrumbs

This simple recipe is the perfect sharing pre­-dinner snack, light lunch or cheese board addition. The fresh green beans with zesty lemon and garlic toasted crumbs are super delicious, and perfectly complement the creamy fresh ricotta.

I have used fresh flat beans and sugar snap peas in this recipe, but you could also use fresh shelled peas or any kind of green beans. For the cooler months, you could also substitute the beans for an autumnal vegetable like sauteed kale or broccolini.

Tasty Tuesday shoots are generously supported by The Establishment Studios.

Method

Place the ricotta onto a serving dish and set aside.

In a small fry pan add the breadcrumbs, garlic, a small glug of olive oil and a pinch of
salt. Cook the breadcrumbs on medium-­high heat until lightly browned and crisp. Remove from the pan and set aside.

Next, sauté the beans and peas in a little olive oil until bright green. This should only
take a couple of minutes.

Add the chilli, chives, lemon zest and lemon juice to the broad beans and a generous
pinch of salt. Mix well.

Scoop the bean mixture over the ricotta, and then sprinkle with the breadcrumbs. Drizzle a little extra olive oil and a sprinkling of sea salt. S​erve with crackers or fresh crusty bread.