Broad bean & goats cheese bruschetta

Broad bean & goats cheese bruschetta

This dish combines home-grown ingredients with global influences by topping Italian bruschetta with British broad beans.

4 out of 5 stars(2) Rate this recipe
  • Serves2
  • CourseStarter
  • Prepare15 mins
  • Cook5 mins
  • Total time20 mins

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Ingredients

  • 200g fresh podded broad beans (about 500g in the pod)
  • 40ml extra virgin olive oil, plus extra to drizzle
  • ¼ x 25g pack mint, leaves finely sliced, plus extra to serve
  • ¼ tsp chilli flakes
  • 1 lemon, juice of ½, ½ in wedges
  • 2 slices sourdough bread
  • 125g pack soft goats’ cheese

Method

  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.

  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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,551kJ/ 613kcals

Fat

41g

Saturated Fat

13g

Carbohydrates

36g

Sugars

4g

Fibre

6.6g

Protein

21g

Salt

1.2g

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