Broad bean and goats’ cheese bruschetta
Method
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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.
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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.
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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.
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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.
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Remove from the heat and spread with the goats’ cheese. Top with the broad bean mixture and serve.
Ingredients
- 400g/14oz fresh broad beans, (about 300g/10½oz when podded)
- 1 whole red chilli
- 2 fat garlic cloves, finely chopped
- 1 spring onion, thinly sliced
- 1 lemon, zest and juice only
- 1 tbsp dried oregano or 2 tbsp fresh chopped oregano
- ½ loaf sourdough bread, sliced
- 4 tbsp olive oil
- 200g/7oz soft goats’ cheese
Shopping List
Broad bean and goats’ cheese bruschetta
Fruit and vegetables
Cooking ingredients
Dairy, eggs and chilled
Other