This is a nice recipe from Polpo, the Venetian-focussed restaurant. Broad bean, mint and ricotta bruschetta. I've paired it here with some Greek fried potato slices. Gorgeous!
your photo makes those dishes enticing -- so I looked it up and found the recipe for the toast. Now looking for Greek fried potato slice recipe. @darylo
@jyokota I roast my potatoes in 425 oven. I use spray oil and salt, pepper , dried oregano if I am making it greek styled. About 20 minutes but depends on size of potatoes.
@darylo -- oohhh -- do you rememberer that in November I copy-catted (is that a term?) 365 photographer Kim and dried my own oregano from Bill's garden? It's so pretty and green (unlike the dusty looking ones in the spice jar) so I've been anxious to try it but I haven't used it yet. Big question -- with or without fan? My new British cookbooks and online recipes all assume fan. But Americans tend not to use fan. It makes a big difference in baking cookies I've noticed. But what about potatoes? (Sorry, @peadar for hijacking your comment line for this conversation but Daryl is a fantastic cook and she's been trying to coach me.)
@darylo 25 degrees??? No wonder I keep over-baking things. THX. ( @peadar -- the truth is that I haven't cooked in over 25 years and I'm pretty hopeless so I need a lot of coaching on this cooking business. The 365-bread has been a fun group baking lesson, too.)
@darylo Yup, I got that :) I made peanut miso today and I think you would have liked it. @peadar I found the Polpo recipe but I had to order the broad. beans and started the sourdough rising tonight so if all goes well I will bake sourdough bread tomorrow. Depending on whether I get the broad beans tomorrow or not, I might have to freeze a few slices to time the broad beans part. I also ordered potatoes so I hope my meal turns out as good as yours looks :)
Ian