Broad bean & goat's cheese bruschetta

Name: Broad bean & goat's cheese bruschetta
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2
Ingredients: 200 g fresh podded broad beans (about 500g in the pod); 40 ml extra virgin olive oil, plus extra for drizzling; 25 g 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); 125 g pack British Soft Goat's Cheese (or any vegetarian soft cheese)

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

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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)

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.
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.

Typical values per serving when made using specific products in recipe