Smashed avocado & broad bean bruschetta with goat’s cheese
Spring into the season with this gorgeously green starter
Good-quality crusty bread such as sourdough or ciabatta
Good-quality olive oil for drizzling
2 fat cloves of garlic cut in half
250g broad beans, blanched and podded
Zest and juice of half a lemon
2-3 ripe avocados
Salt and pepper
200g goat’s cheese
Salad leaves to serve
Balsamic glaze (optional)
Slice the crusty bread, drizzle with a little olive oil and rub all over with the cut clove of garlic. Toast your bread either on a griddle pan or under the grill.
In a bowl, combine the podded beans, lemon zest, avocado and a squeeze of lemon juice. Season well with salt and pepper. Mix roughly with a spoon.
Pile the bruschetta mix on top of the toasted bread, top with some goat’s cheese and grill until the cheese begins to bubble slightly.
Serve with some salad greens, a drizzle of olive oil and balsamic glaze if using.
Recipe by Jody Spencer
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