Spring Bruschetta

Name: Spring Bruschetta
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6 serving(s)
Ingredients: 31/2 tbsp extra virgin olive oil; 6 small sourdough bread slices; 200 g fresh peas; 150 g pack soft goat's cheese; 3 tbsp. marmalade; Dried cornflowers or edible flowers, optional

The sweet bitterness of marmalade works wonderfully with creamy goat’s cheese.

By The Good Housekeeping Cookery TeamPublished: 23 June 2016

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Hearst UK

Cooking Notes: about 5min

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Yields:

6 serving(s)

Prep Time:

10 mins

Cook Time:

5 mins

Total Time:

15 mins

Cal/Serv:

257

Ingredients

31/2 tbsp extra virgin olive oil
6
small sourdough bread slices
200 g
fresh peas
150 g
pack soft goat's cheese
3 Tbsp.
marmalade
Dried cornflowers or edible flowers, optional

Directions

1. Step 1
  Preheat a griddle pan over medium-high heat. Meanwhile, use 1tbsp of the oil to brush both sides of the bread. Griddle for a few minutes on each side, until charred lines appear. If you don’t have a griddle pan, simply toast bread (without using oil to brush).
2. Step 2
  Meanwhile, bring a shallow pan of water to boil. Cook peas for 1min; drain well.
3. Step 3
  Arrange toasts on a board or platter. Spread goat’s cheese on toasts and pile on peas. In a small bowl, whisk together remaining 2½tbsp oil, marmalade and some seasoning. Add a drop of water to thin to a drizzling consistency, if needed. Spoon over the bruschetta; sprinkle over edible fl owers, if using. Serve.
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