Broad Bean and Goats’ Cheese Bruschetta

Persian-inspired sourdough bruschetta topped with crushed broad beans, charred chilli, garlic, lemon, and creamy soft goats’ cheese.

Vegetarian Healthy Appetiser Summer Bruschetta

Estimated Nutrition

Calories

456.6

kcal / serving

1826.4 kcal total

Carbs

37g

per serving

147.8 g total

Fat

26.4g

per serving

105.6 g total

Protein

17.8g

per serving

71.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

200

Goats’ Cheese

soft

Fruits

piece

Lemon

zest and juice only

GrainsCereals

0.5

loaf

Sourdough Bread

sliced

LegumesPulses

300

Broad Beans

podded weight

NutsSeeds

clove

Garlic

finely chopped

tbsp

Oregano

dried or 2 tbsp fresh chopped

OilsFats

tbsp

Olive Oil

Vegetables

piece

Red Chilli

whole

piece

Spring Onion

thinly sliced

Method

Blanch the broad beans briefly in boiling water to soften.

Drain the beans and leave them to cool.

Char the chilli over a flame or under a grill until slightly blackened.

Seed the chilli and cut the flesh into thin ribbons.

Mix the chilli, garlic, spring onion, lemon zest, and juice together.

Add the oregano and broad beans, crushing them lightly while mixing.

Drizzle sourdough slices with olive oil and griddle until marks appear.

Spread the toasted bread with goats’ cheese and top with the bean mixture.