Lemon ricotta bruschetta with Tenderstem and heirloom tomatoes
- Published: 25 Apr 16
- Updated: 18 Mar 24
Need a quick, seasonal starter to a spring meal or an easy springtime lunch? These colourful bruschetta made with griddled sourdough bread and topped with ricotta, tomatoes, capers, fresh mint and Tenderstem broccoli are really easy and combine fresh flavours with crunchy textures.
Alternatively, how about these Tenderstem broccoli and spring onion galettes with goat’s cheese?
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Serves 4 -
Hands-on time 15 min, oven time 5 min
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Recipe from Online only Issue
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