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. 

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Vegetarian
  • Serves2
  • CourseLunch
  • Prepare15 mins
  • Cook5 mins
  • Total time20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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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