We all eat, an it would be a sad waste of opportunity to eat badly … Check This Amazing Recipe: Broad bean and goats’ cheese bruschetta
How to Make Broad bean and goats’ cheese bruschetta
Preparation time:
less than 30 mins
Cooking time:
less than 10 mins
Serves:
Serves 4
Dietary:
Vegetarian
Ingredients
- 400g/14oz fresh broad beans
- 1 whole red chilli
- 2 fat garlic
- 1 spring onion
- 1 lemon
- 1 tbsp dried oregano
- ½ loaf sourdough bread
- 4 tbsp olive oil
- 200g/7oz soft goats’ cheese
Method
-
Heat a large saucepan filled with boiling water. Blanch the beans very briefly (just to soften, not to cook them through). Drain and set aside to cool.
-
Roast the chilli over a direct flame on the hob until blackened a little, but not completely charred. Alternatively, char them under a hot grill. Slice open and remove the seeds. Cut the flesh into thin ribbons.
-
Mix the chilli, garlic, spring onion, lemon zest and juice together. Add the oregano and broad beans and lightly crush them as you mix. You don’t want a smooth purée, but it needs to hold together.
-
Heat a large griddle pan and drizzle the sliced sourdough with a little olive oil. Place on the griddle and cook on both sides for 1-2 minutes, or until the bar marks appear.
-
Remove from the heat and spread with the goats’ cheese. Top with the broad bean mixture and serve.
