Broad Bean and Goat’s Cheese Bruschetta

Broad Bean and Goat’s Cheese Bruschetta

Serves 4
Easy

Ingredients

A drizzle of extra-virgin olive oil
4 sourdough bread slices
A handful of radishes
100g field fare frozen broad beans
A handful of hazelnuts
A few fresh mint leaves
A few watercress sprigs
A little goat’s cheese
A squeeze of lemon juice

A drizzle of extra-virgin olive oil 4 sourdough bread slices A handful of radishes 100g field fare frozen broad beans A handful of hazelnuts A few fresh mint leaves A few watercress sprigs A little goat’s cheese A squeeze of lemon juice

Drizzle the oil over the bread slices, then toast on both sides under a hot grill.

Thinly slice the radishes. Blanch the broad beans in boiling water for 1 minute, then run under cold water and squeeze out of their skins.

Lightly toast the hazelnuts in a dry pan, then roughly chop. Combine the radishes, beans, nuts, the mint, watercress and seasoning in a bowl.

Spoon over the toasted sourdough, then crumble over the goat’s cheese, add another drizzle of oil and a squeeze of lemon juice, then serve.

Many thanks to http://www.deliciousmagazine.co.uk for this recipe.

Important Information

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These cooking instructions are a guide only. Your appliance may have a different power rating, so please adjust accordingly
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