Crushed Broad Bean and Goat Cheese Bruschetta
Given that Kate’s days range from engaging in royal events to chasing after George and Charlotte, I imagine that Kate aims to have a nutritious snack in the middle of the day in an effort to maintain her energy. In this month’s Cooking with Catherine, the recipe below is a perfectly healthy – and importantly, tasty – snack that is a delicious treat to nibble on between meals. We think everyone, including Kate, would really enjoy it!
  • 1Medium Baking Tray
  • 10 1/2 Ounces Broad beans or lima beans
  • 2Tablespoons Extra virgin olive oil
  • 1Tablespoon Fresh Lemon Juice
  • 1 Lemon Zest of One Lemon
  • 2 Springs Fresh Mint
  • 12Slices Baguette
  • 4 Ounces Fresh Goat Cheese
  1. Cook the broad beans in boiling, salted water until tender. Drain, plunge into ice water and peel them. This is very time-consuming job, but it’s worthwhile to do with the skins as they can be quite bitter. Also, the color of the beans is much more vibrant without the skin. This is why it’s preferable to use lima beans because they don’t need to be peeled.
  2. Finely shred the mint.
  3. In a mixing bowl, crush the broad beans or lima beans with the olive oil, lemon juice, lemon zest, and shredded mint. Season with salt and freshly ground black pepper.
  4. Heat the griddle pan, brush both sides of the bread with a little olive oil and then toast the bread on both sides. If you don’t have a griddle pan, you can bake or grill the bread.
  5. Pile the crushed broad beans/lima beans on to the crisped bread. Crumbled goat cheese and sprinkle a little onto each one of the bruschetta.
  6. Serve immediately.
Recipe Notes
  • 10 1/2 ounces broad beans or lima beans is approximately 1 3/4 cup
  • 4 ounces of fresh goat cheese is approximately one cup