Broad Bean and Goats Cheese Bruschetta
- 500 g broad beans, in the pod
- 75 g goats cheese soft (spreadable)
- 2 tbps lemon juice
- salt & pepper
- 2 slices sourdough bread
- 1 clove garlic 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.