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Bruschetta with Goats Cheese, Roasted Radish & Watercress Salad

SERVES: 4 • TOTAL TIME: 1 HOUR

Ingredients:

  • 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

Directions:

  1. Preheat oven to 200ºC.

  2. 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.

  3. Blend goats cheese with lemon juice, salt and pepper in a blender until creamy. Refrigerate until ready to serve.

  4. Place bread on a baking tray and drizzle with olive oil. Toast until golden, turning half-way through. Remove from oven and set aside.

  5. Toss cooled radishes with watercress.

  6. To serve, spread toast with whipped goats cheese and then top with watercress and radish salad. Scatter with pine nuts and drizzle with honey.

Download Recipe Here:

Bruschetta with Goats Cheese, Roasted Radish & Watercress Salad-2
.pdf
Download PDF • 3.56MB



 

This recipe is featured in The BARN Magazine 2022:


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