Broad bean & goats cheese bruschetta

Name: Broad bean & goats 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 to drizzle; 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 slices sourdough bread; 125 g pack soft goats’ cheese

This dish combines home-grown ingredients with global influences by topping Italian bruschetta with British broad beans.

4 out of 5 stars(2) Rate this recipe

Serves2
CourseStarter
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 to drizzle
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 slices sourdough bread
125g pack soft goats’ cheese

Cook the beans in salted boiling water for 1½ minutes. Drain and run under cold water. Peel off the outer 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