Crostini with Marinated Broad Beans, Peppers and Ricotta

method:

• Roast the peppers whole in the oven at 200C/400F/Gas 6 for 30-40 minutes until they are soft and tinged with a bit of colour.
• While the peppers are cooking, boil the broad beans for 4-5 minutes until tender. Unless they are very young and fresh it’s a good idea to squeeze them out of their shells once cooked – you will be rewarded with a deliciously tender bean.
• Once the peppers are cooked, leave to cool a little then peel and deseed. Slice along the length into thin strips.
• Mix the peppers and broad beans in a bowl with the balsamic, olive oil and garlic. Season to taste and leave to marinate at room temperature for an hour if possible – the flavour will improve.
• Just before you are ready to eat, brush eight slices of sourdough or ciabatta with olive oil and griddle or grill until toasted.
• Top each slice with a generous spoonful of the bean and pepper mixture and crumble the ricotta on top. Finish with a drizzle more extra virgin olive oil and eat immediately.