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Lavender honey and goat's cheese bruschetta recipe

Lavender honey and goat's cheese bruschetta recipe

21 ratings

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
  • Vegetarian

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

Perfect with:

Tesco Finest Premier Cru Brut ChampagneThis IWC award-winning Champagne is the perfect accompaniment to Mother’s Day celebrations. Tesco Finest Premier Cru Brut Champagne
This IWC award-winning Champagne is the perfect accompaniment to Mother’s Day celebrations.

Each serving contains

  • Energy

    1145kj
    274kcal     14%

  • Fat

    15g 21%

  • Saturates

    8g 41%

  • Sugars

    6g 7%

  • Salt

    0.9g 16%

of the reference intake
Carbohydrate 23.8g Protein 11.4g Fibre 1.2g

Method

  1. Preheat the grill to high. In a dry frying pan, toast the walnuts for 1-2 mins until just golden.
  2. Lightly toast the bread, then top with the goat's cheese and grill for 1 min until slightly melted.
  3. Scatter with the walnuts, thyme leaves and some black pepper. Drizzle with the honey and serve hot.

See more Mother's Day recipes

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