|at the studio city farmers market yesterday|
I'm all springy. I cut my hair last night because it was annoying me. Whipped out the kitchen shears and off with two inches. It's a cute bob now. I texted Sacha who cuts my hair and said, uh-oh, might need your help on Tuesday morning, when I noticed the different lengths of golden lock in the mirror.
But I digress. Here are two super easy, super fresh spring toppings for bruschetta using ingredients from the farmers' market.
|ricotta with herbs & fava bean puree|
Serve on little toasts made from a baguette, sprayed with olive oil and browned under the grill.
Fava Bean Puree
Fava beans (broad beans)
|double peeled fava (broad) beans|
- Snap the beans out of the outer shell and put into a small pan with water, bring to the boil and cook for about 8 minutes.
- Rinse in cold water and then do a second peeling.
- Pulverize the beans in the food processor with a glug of olive oil, salt, pepper, a squeeze of a lemon and ricotta.
- *Resist the temptation to eat this puree by the spoonful -- it's that good!
Ricotta with Purple Basil, Parsley and Lemon Zest
Purple basil, finely chopped
Flat leaf parsley, finely chopped
Zest of a lemon, finely chopped
A squeeze of lemon juice
A glug of olive oil
Freshly ground pepper
- Mix ricotta with chopped purple basil, chopped parsley, finely chopped lemon zest, some olive oil, a little lemon juice, sea salt and freshly ground pepper.