Broad Beans, vegetarian tapas recipe Spanish Starters & Appetisers, Spanish Vegetarian Recipes, Tapas Recipes 0 0 5 0

Broad Beans and Minted Goats Cheese on Toast

Prep Time

5 mins

Cook Time

5 mins

Total Time

10 mins

This is a quick and tasty vegetarian tapas dish using fresh broad beans and creamy goats cheese with a nice kick of fresh mint. The combination is so fresh and tasty you will have your guests asking for more. Pair this quick tapas dish with a chilled glass of sparking wine for a lovely spring tapas starter.

10 mins

4 people

Ingredients
Method

Best quality sourdough bread you can find
200g fresh broad beans, shelled
200g soft goats cheese
4 tbsp of whipping cream
1 tbsp chopped fresh mint
Extra virgin olive oil to drizzle
Sea salt flakes to taste

Start by blanching the broad beans in salted boiling water for 90 seconds, drain and cool under cold running water. Peel the beans off the shells and set aside.
To make the minted goats cheese, mash the cheese with a fork, add the cream and chopped mint, season with salt.
Cut the bread into one-inch thick slices, drizzle with some oil and lightly toast on a dry pan or char grill pan.
Spoon the minted goats cheese and broad beans on top of each slice and drizzle with olive oil and season with salt.

Ingredients

Best quality sourdough bread you can find
200g fresh broad beans, shelled
200g soft goats cheese
4 tbsp of whipping cream
1 tbsp chopped fresh mint
Extra virgin olive oil to drizzle
Sea salt flakes to taste

Method

Start by blanching the broad beans in salted boiling water for 90 seconds, drain and cool under cold running water. Peel the beans off the shells and set aside.
To make the minted goats cheese, mash the cheese with a fork, add the cream and chopped mint, season with salt.
Cut the bread into one-inch thick slices, drizzle with some oil and lightly toast on a dry pan or char grill pan.
Spoon the minted goats cheese and broad beans on top of each slice and drizzle with olive oil and season with salt.

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Añana Salt Flakes

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Over 18

Agusti Torello Mata Brut Reserva 2018

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Chef's Profile

Javier De La Hormaza

Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

Twitter: @bascofinefoods
Instagram: @mrbasco

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Broad Beans and Minted Goats Cheese on Toast

Añana Salt Flakes