Bruschetta with Goats Cheese, Roasted Radish & Watercress Salad
TOTAL TIME: 1 HOUR
600 g radishes, ideally mixed colours but red are fine
1 tbsp rapeseed oil
3 sprigs thyme
Salt and freshly ground black pepper
250 g soft goats cheese
Juice and zest of ½ lemon
4 thick slices sourdough bread
½ tbsp olive oil
20 g watercress
15 g toasted pine nuts
1 tbsp honey
Preheat oven to 200ºC.
Trim radishes and place on a roasting tray and drizzle with rapeseed oil. Sprinkle over thyme and season well with salt and pepper. Cook for 20 to 25 minutes or until tender. Remove from oven and set aside to cool.
Blend goats cheese with lemon juice, salt and pepper in a blender until creamy. Refrigerate until ready to serve.
Place bread on a baking tray and drizzle with olive oil. Toast until golden, turning half-way through. Remove from oven and set aside.
Toss cooled radishes with watercress.
To serve, spread toast with whipped goats cheese and then top with watercress and radish salad. Scatter with pine nuts and drizzle with honey.