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        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

        Order 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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