Lavender honey and goat's cheese bruschetta recipe
For a beautiful Mother's Day brunch, try a new twist on bruschetta with fragrant floral flavours. Crisp sourdough is topped with creamy goat's cheese and grilled, before being sprinkled with crunchy walnuts and drizzled with delicately sweet lavender honey to finish. Ready in 10 minutes, and made with just five ingredients, brunching doesn't get easier than this!
See method- Serves 4
- 5 mins to prepare and 5 mins to cook
- 274 calories / serving
Ingredients
- 20g walnuts, roughly chopped
- 4 medium slices sourdough bread
- 150g Tesco Finest Kidderton ash goat’s cheese, sliced
- 3 thyme sprigs, leaves picked
- 2 tbsp lavender honey
Each serving contains
- Energy
- 1145kJ 274.0kcal
- Fat
- 15g
- Saturates
- 8g
- Salt
- 0.9g
- Sugars
- 6g
of the Reference intake
Carbohydrate 23.8gProtein 11.4gFibre 1.2g
Method
- Preheat the grill to high. In a dry frying pan, toast the walnuts for 1-2 mins until just golden.
- Lightly toast the bread, then top with the goat's cheese and grill for 1 min until slightly melted.
- Scatter with the walnuts, thyme leaves and some black pepper. Drizzle with the honey and serve hot.
- See more Mother's Day recipes
