Today I’m really excited to introduce you to Donna, the latest, and sassiest, member of the Hedgecombers team! She’ll be a regular fixture around here from now on, and will be sharing all kinds of yummy content with you.
So without further ado, over to the lovely Donna!
Broad Bean and Goats Cheese Bruschetta
- 500g fresh broad beans, in the pod
- 75g soft (spreadable) goats cheese
- 2 tbps lemon juice
- salt & pepper
- 2 slices sourdough bread
- 1 garlic clove, sliced in half
Remove the broad beans from the pods.
Plunge the beans into boiling water and simmer for 3-4 minutes, then drain and put aside until cool enough to handle.
Meanwhile, toast a couple of slices of sourdough bread on a griddle pan or BBQ.
Rub the toast with a cut garlic clove and drizzle with olive oil.
Tear the broad been 'skin' and plop out the bright green, shiny beans from inside.
Mash these together with the goats cheese, lemon juice and salt & pepper using a potato masher or fork.
Scoop onto the toasted sourdough and sprinkle with a little more black pepper.
Serve with a wedge of lemon and a side salad.