Broad Bean, Goat’s Cheese and Ricotta Bruschetta

Name: Broad Bean, Goat’s Cheese and Ricotta Bruschetta
Prep time: 15 min
Cook time: 15 min
Yield: 6
Cuisine: British
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

Serves: 6

Ready in: Under 15 Mins

Eco Friendly Quick Make

Broad Bean, Goat’s Cheese and Ricotta Bruschetta Recipe: Veggie

Ingredients
Method

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:

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.
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.
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.

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