COLLETTE’S KITCHEN
Hors d’oeuvre
Broad bean bruschetta
I picked these broad beans last night in my vegetable garden. I was going to add them to a salad but ended up blanching them and creating a new bruschetta.
Sour dough bread sliced and toasted
Good olive oil
Meredith Dairy Chèvre fresh goats cheese mixed with Meredith Dairy Marinated goats cheese – this is what makes the dish delicious
Cracked pepper
Broad beans
A drizzle of olive oil
Fresh thyme
Serve with gin and tonic and a wedge of cucumber. The perfect prelude to dinner.
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