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Broad Bean, Parma Ham & Lemony Ricotta Toasts

4 as brunch, 8 as starter

20 minutes

A deliciously quick brunch or light supper, using fresh broad beans now in season, with creamy ricotta and Organic Parma Ham.

7 Farmdrop products in this recipe


Here’s how you do it

  1. Bring a saucepan of salted water to the boil. Pop the beans from their pods and boil in the water for 2 minutes. Drain the beans and cool. Peel off their skins and discard, and place the beans in a bowl.
  2. Pour half of the broad beans into a food processor with the ricotta, mint, the zest and juice from 1/2 the lemon and salt and pepper. Blitz briefly to form a coarse paste. If you don't have a processor, finely chop the mint then mash into the broad beans with a fork, before stirring through the ricotta, lemon and seasoning.
  3. Toast the sourdough or pop under the grill for a few minutes. Spread with the ricotta mixture, then top with curls of ham, the leftover broad beans and finish with the pea shoots and a drizzle of your favourite extra virgin or flavoured olive oil.

Chef's Tip: This recipe serves 8 people as a starter or light meal, or 4 people as a brunch or supper. You can also use the same mixture and spread across slices of toasted French stick as canapes (should make about 20).


  • 1kg broad bean pods, or 250g podded beans
  • 250g ricotta
  • 6 organic mint leaves
  • 1 organic lemon
  • 8 slices of sourdough
  • 70g prosciutto or Parma ham
  • 25g pea shoots

What you'll need

  • 1 tbsp extra virgin olive oil

What’s in this recipe


Green Mint

1 Bunch (min. 15g)


Tythe Barn Farm

British Broad Beans

1 Bag (min. 400g)


Growing Underground

Pea Shoots

1 Punnet (100g)



BreadBread Bakery

Wholemeal & Rye Sourdough (Sliced Bukowski)

1 Loaf (~750g)



Lina Stores

Prosciutto Veneto Berico

1 Unit (150g)