BRUSCHETTA TOPPED WITH WHIPPED GOATS CHEESE, PEA & MINT PESTO

 In Home Chefs Club, Recipes

Serves:  10

Preparation Time:  30 minutes

Cooking Time:  12 minutes

INGREDIENTS

150g chevin goats’ cheese, room temperature

100g cream cheese, room temperature

1 lemon

Salt

Pepper

200g frozen peas, blanched, plus extra for granish

50g parmesan, grated

30ml olive oil

1 clove garlic, grated

10g mint leaves, roughly chopped

1 lemon

1 baguette, sliced 1cm thick at an angle

Olive oil

2 garlic cloves, peeled

Pea shoots

METHOD

Preheat the oven to 190C.

Blend the goats cheese, cream cheese and the zest of 1 lemon together until smooth. Season to taste with lemon juice, salt and pepper.

Blend the peas, parmesan, olive oil, garlic, mint and lemon zest together until almost smooth. Season to taste with lemon juice, salt and pepper.

Brush each slice of baguette with olive oil and rub with garlic. Place on a roasting tray and bake in the oven until golden, 10-12 minutes, turning after 5 minutes. Allow the baguette slices to cool slightly. Spread over the whipped goats cheese, top with a dollop of pea pesto, and garnish with whole peas and pea shoots.

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