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Broad bean & goats cheese bruschetta

Broad bean & goats cheese bruschetta

By William Dhar
15’ Prep time
5’ Cook time
20’ Total time
613 Calories
2 Serving

Summary

This dish combines home-grown ingredients with global influences by topping italian bruschetta with british broad beans.
William Dhar 0 Followers

Step by Step

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Step 1

Cook the beans in salted boiling water for 1½ minutes. Drain and run under cold water. Peel off the outer skins, if liked. Transfer to a pestle and mortar, then roughly smash. Stir in the oil, mint, chilli and 2 tsp lemon juice; season.
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Step 2

Toast or griddle the bread. Spread on the cheese, season, then spoon over the bean mixture. Serve straight away with lemon wedges, extra mint and a drizzle of olive oil.

Ingredient

  • Lemon
    Lemon
    1
  • Chilli flakes
    Chilli flakes
    0.25 tsp
  • Mint
    Mint
    0.25
  • Extra virgin olive oil
    Extra virgin olive oil
    40 mls
  • Sourdough bread
    Sourdough bread
    2
  • Broad beans
    Broad beans
    200 grams
  • Soft goats’ cheese
    Soft goats’ cheese
    125 grams

Nutrition Facts

View nutrition facts
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