Broad Bean and Goat’s Cheese Bruschetta
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.