Calories
210
Fat
17g
Saturates
3.5g

Protein
5.6g
Carbs
38.8g
Sugars
2.1g
  • Calories
    210
  • Fat
    17g
  • Saturates
    3.5g
  • Protein
    5.6g
  • Carbs
    38.8g
  • Sugars
    2.1g

Given the cook-at-home nature of Choithrams and natural variations in ingredients, nutritional information is approximated. See details

  • Calories
    210
  • Fat
    17g
  • Saturates
    3.5g
  • Protein
    5.6g
  • Carbs
    38.8g
  • Sugars
    2.1g

British

Goat's cheese bruschetta


  • Prep Time
    10 Mins
  • Cook Time
    35 Mins
  • Serves
    4

About

Burst of green veggie goodness on a bed of soft cheese


Ingredients

Method

  1. Boil the broad beans in salted water for 2-3 minutes. Add the peas at the last minute. Cool and drain.
  2. Heat 60ml of the oil in a pan and gently cook the garlic until soft but not coloured.
  3. Preheat the oven to 180°C. Blitz the broad beans, peas, lemon zest and almost all of the lemon juice in a blender. Add the garlic oil along with the garlic pieces. Season well. Add the rest of the lemon juice to taste. Cover and chill in the fridge until needed.
  4. For the bruschetta, cut the ciabatta into slices about 1cm thick and then halve diagonally. Grill on a hot griddle pan until blackened lines appear. Brush with the remaining oil and bake in the oven until golden and crispy, about 10 minutes. Mix the chives into the goat’s cheese.
  5. To assemble, place a few watercress leaves on each slice of bruschetta. Spread some goat’s cheese on top of the watercress and then a dollop of the broad bean mixture. Top with watercress.

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Ingredients We Send

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