Waitrose and Partners
Broad bean & goat's cheese bruschetta

Broad bean & goat's cheese bruschetta

Mint, broad beans and goat’s cheese are a classic combination for good reason
but peas or sautéed greens also work a treat. Use a bowl and rolling pin or the end of a bottle to crush the broad beans if there’s no pestle and mortar available. 

1.5 out of 5 stars(3) Rate this recipe
Vegetarian
  • Serves2
  • CourseLunch
  • Prepare15 mins
  • Cook5 mins
  • Total time20 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 200g fresh podded broad beans (about 500g in the pod)
  • 40ml extra virgin olive oil, plus extra for drizzling
  • 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 slice/s sourdough bread (or any good-quality bread)
  • 125g pack British Soft Goat's Cheese (or any vegetarian soft cheese)

Method

  1. Cook the beans in boiling, salted water for 3 minutes. Drain and run under cold water. Peel off the 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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