Broad bean and goat’s cheese bruschetta

Broad bean and goat’s cheese bruschetta

Crisp radishes pair perfectly with creamy goat’s cheese in this summery bruschetta recipe.

Broad bean and goat’s cheese bruschetta

  • Serves icon Serves 4 as a snack
  • Time icon Ready in 20 min

Crisp radishes pair perfectly with creamy goat’s cheese in this summery bruschetta recipe.

Ingredients

  • A drizzle of extra-virgin olive oil
  • 4 sourdough bread slices
  • A handful of radishes
  • 100g podded 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
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Method

  1. Drizzle the oil over the bread slices, then toast on both sides under a hot grill.
  2. 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.
  3. Lightly toast the hazelnuts in a dry pan, then roughly chop. Combine the radishes, beans, nuts, the mint, watercress and seasoning in a bowl.
  4. 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.

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