Broad Bean Crostini with Soft Goat Cheese

4.6.13


This is a fresh and light starter - sweet broad beans mixed with lemon, mint and olive oil over soft goat cheese on crispy crostini. Perfect with a pre-dinner drink, as a starter or as part of a tapas dinner.


350g soft goat cheese
250g cream cheese
2 tbsp coarsley chopped mint leaves
finely grated zest of half a lemon

1 French bread stick or 2-3 Ficelle
3 tbsp olive oil
1 clove garlic, crushed

500g broad beans (frozen is fine, but fresh is awesome)
1 tbsp finely chopped mint
finely grated zest of half a lemon
2 tbsp extra virgin olive oil (plus extra for drizzling)
2 tbsp lemon juice, (optional)
sea salt and freshly ground black pepper

Torn mint leaves


Whizz the goat cheese, cream cheese, mint and lemon in a food processor and store in a sealed container in the fridge - this can be made up to 2 days before. For the crostini, preheat oven to 160˚C (325˚F) then mix garlic and oil in a small bowl. Slice bread into 1cm thick ovals and brush on one side with the infused oil. Bake on baking trays 15-20 minutes or until lightly golden and crunchy. Leave to cool before storing in an airtight container - these can  be made up to a week in advance. The beans need to be made within an hour of serving to retain their bright, vibrant green, so when you are ready, bring a medium size pot of salted water to the boil. Drop in the beans, and while they are cooking for 3 minutes, fill a big bowl with iced water. As soon as the 3 minutes are up, drain the beans and put into the iced water. Leave for 3-4 minutes before draining again and gently popping the beans out of their greyish covers. Mix the second lot of mint with lemon, olive oil, sea salt and black pepper., and add the beans. Stir through and check the seasoning - if you prefer a more lemony taste, add the lemon juice. Just before serving spread the crostini thickly with the goat cheese mix and top with beans. Finish with a sprinkle of torn mint leaves, a grinding of black pepper and an extra drizzle of exra virgin olive oil to serve. This can also be served in bowls so that guests can make their own - in which case you could provide additional options such as freshly made basil pesto, and slow-roasted  vine tomatoes.



2 comments :

  1. I'd forget the cream cheese, waste of good goat cheese! Otherwise lovely!

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    Replies
    1. Haha - thanks Von - hope you give them a try! :)

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