Broad Bean Bruschetta with Goats’ Cheese and Thyme

This is a great starter for a relaxed meal or makes a delicious summery lunch for a sunny day.

Ingredients (Serves 4):

  • ½ a sourdough loaf
  • 300g fresh broad beans
  • 2 spring onions, finely chopped
  • 2 garlic cloves, crushed
  • 1 small red chili, deseeded and finely chopped
  • 200g goats’ cheese or halloumi
  • 1 tbsp freshly chopped thyme
  • Olive oil for brushing
  • Juice of one lime


  1. Blanch the broad beans for a couple of minutes until softened and allow to cool down.
  2. Mix together the spring onions, garlic, chili, thyme and lime juice and then add the cooled broad beans. Lightly squash the mixture so that it all melds together.
  3. Slice the sourdough loaf and brush with olive oil. Place under the grill and toast lightly on both sides.
  4. Crumble the goats’ cheese or place slices of the halloumi on the bread and top with the broad bean mixture. Season with a little salt and coarsely ground black pepper and enjoy.

With thanks to Juliette from Fredrick’s Fine Foods in Diss.

Tel: 01379 652 594