Broad bean and goat’s cheese bruschetta

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

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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