Broad Bean, Goat’s Cheese and Ricotta Bruschetta
- Serves:
- 6
- Ready in:
- Under 15 Mins
Ingredients
- 250g podded broad beans
- 6 slices of ciabatta
- 1 tbsp extra virgin olive oil
- 100g vegetarian goat's cheese
- 125g vegetarian ricotta cheese
- 1/2 a red chilli, finely chopped
- zest of 1 lemon
- 2 tbsp chopped dill
- 2 tbsp chopped mint
- 1 garlic clove
Method
-
1
Place your ciabatta slices on a baking tray and drizzle with the extra virgin olive oil. Place under a hot grill for a few minutes, turning the sliced bread until golden on both sides.
-
2
Mix together the ricotta, goat’s cheese, mint, dill, zest and chilli until well combined. Fold through the broad beans, reserving a few to garnish.
-
3
Rub each piece of bread with the garlic clove and top with the cheese and broad bean mixture. Finish with the few remaining broad beans scattered on top.
-
PER SERVING: 11.7 FAT (Excluding extras)
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Broad Bean, Goat’s Cheese and Ricotta Bruschetta was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 250g podded broad beans
- 6 slices of ciabatta
- 1 tbsp extra virgin olive oil
- 100g vegetarian goat's cheese
- 125g vegetarian ricotta cheese
- 1/2 a red chilli, finely chopped
- zest of 1 lemon
- 2 tbsp chopped dill
- 2 tbsp chopped mint
- 1 garlic clove
-
1
Place your ciabatta slices on a baking tray and drizzle with the extra virgin olive oil. Place under a hot grill for a few minutes, turning the sliced bread until golden on both sides.
-
2
Mix together the ricotta, goat’s cheese, mint, dill, zest and chilli until well combined. Fold through the broad beans, reserving a few to garnish.
-
3
Rub each piece of bread with the garlic clove and top with the cheese and broad bean mixture. Finish with the few remaining broad beans scattered on top.
PER SERVING: 11.7 FAT (Excluding extras)
Broad Bean, Goat’s Cheese and Ricotta Bruschetta was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
