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Broad bean
Broad bean and goat’s cheese bruschetta

Broad bean and goat’s cheese bruschetta

Name: Broad bean and goat’s cheese bruschetta
Yield: Serves 4 as a snack
Cuisine: British recipes
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

Easy
July 2015

Easy
July 2015

Test kitchen approved

Serves 4 as a snack
Ready in 20 min

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

Vegetarian recipes

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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

Method

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