Roasted radish & goats’ cheese bruschetta with watercress recipe
Bursting with fresh spring flavours, this makes a perfect light lunch on a sunny day. If you prefer a slightly tangier cheese, try replacing the goats’ cheese with feta
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Ingredients
- 600g speciality radishes (preferably mixed colours), trimmed (or ordinary radishes are fine)
- 1 tbsp rapeseed oil
- few thyme sprigs
- 100g full-fat soft cheese
- 150g soft French goats’ cheese - use vegetarian cheese if required
- juice and zest of ½ lemon
- 4 thick slices sourdough bread
- ½ tbsp olive oil
- 20g watercress
- 15g toasted pine nuts
- 1 tbsp clear honey
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