Goat’s Cheese ‘n’ Greens Bruschetta
Goat’s Cheese ‘n’ Greens Bruschetta



  • 400g podded broad beans
  • 1 red chilli
  • 2 chopped garlic cloves
  • 1 sliced spring onion
  • 1 lemon, zest and juice only
  • 1 tbsp chopped fresh oregano
  • 8 slices of sourdough
  • 4 tbsp olive oil
  • 200g quality soft goat’s cheese
  • Blanch the beans in boiling salted water for 3 mins, then drain and refresh under the cold tap. Set aside. Char the whole red chilli under the grill or on a griddle pan, then deseed and cut the flesh into thin strips. Mix the chilli strips, garlic, lemon zest and juice and spring onion in a bowl, then add the beans and oregano and mix well, lightly smashing as you go to make a chunky mixture.
  • Heat the griddle pan and drizzle the sourdough slices with olive oil and some seasoning. Griddle on both sides until charred, then remove from the heat and spread liberally with the cheese. Top with the green broad beans mixture and serve immediately. Delicious!
10 mins
4 serving

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