Somerset Goat’s Curd & Broad Bean Bruschetta Recipe

Prepare and toast bread

Preheat the oven to 200°C (400°F) or heat a grill/pan. Brush both sides of the bread slices lightly with 3 tbs olive oil and season with 1 tsp sea salt and freshly ground black pepper to taste. Arrange slices on a baking tray and toast for 6–8 minutes until golden and crisp, turning once for even color. Alternatively, grill in a hot pan for 2–3 minutes per side. Set aside to cool slightly.

Cook and cool broad beans

Bring a medium saucepan of salted water to a boil. Add the thawed broad beans and blanch for 2–3 minutes until tender. Drain and immediately transfer to an ice bath to stop cooking and preserve color. Drain well.

Remove skins (optional but recommended)

Pinch each cooled broad bean out of its pale skin by squeezing between thumb and forefinger; the bright green inner bean should pop out. This yields a silkier texture. If pressed for time, you may leave skins on.

Combine broad bean mixture

Place the shelled broad beans in a medium bowl. Add the finely minced shallot, chopped mint, lemon zest (1 tsp), lemon juice (1 tbs) and 2 tbs extra-virgin olive oil. If using, fold in the pea shoots or baby spinach. Season with 1 tsp salt and freshly ground black pepper to taste. Gently toss to combine, tasting and adjusting lemon, salt or oil as needed.

Prepare the goat's curd

Place the 200 g goat's curd in a small bowl and gently stir to a spreadable consistency. If it feels too stiff, fold in 1 tsp olive oil or 1–2 tsp water to loosen. Season with 1/4 tsp fine sea salt and freshly ground black pepper to taste. Reserve.

Make lemon & St Albans honey dressing

In a small bowl, whisk together 1 tsp St Albans honey, 1 tsp lemon juice and 1 tsp extra-virgin olive oil until emulsified. Taste and add a tiny pinch of salt if desired. This dressing will be drizzled sparingly over the finished bruschetta.

Spread about 2–3 tbs of the seasoned goat's curd across each toasted bread slice, covering most of the surface but leaving a small border for handling.

Top each curd-covered slice with an even portion of the broad bean mixture (about 2–3 tbs per slice). Gently press so the beans adhere to the curd.

Drizzle each bruschetta with a few drops of the lemon & St Albans honey dressing prepared earlier. Finish with a light scatter of micro herbs or baby basil, a small extra drizzle (about 1 tsp total across all slices) of St Albans honey, a dusting of lemon zest (approx 1/2 tsp total) and a final tiny drizzle of olive oil. Add additional cracked black pepper if desired.

Serve immediately while bread is still slightly warm and crisp.