Roasted radish & goats’ cheese bruschetta with watercress
Serves: 4 as a starter or light meal
Prep time: 20 minsTotal time: 
Recipe photograph by Maja Smend
Roasted radish & goats’ cheese bruschetta with watercress
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
Serves: 4 as a starter or light meal
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
403Kcal
Fat
23gr
Saturates
11gr
Carbs
31gr
Sugars
9gr
Fibre
3gr
Protein
16gr
Salt
1.3gr
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
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Put the radishes in a roasting tray and drizzle with the oil. Scatter over the thyme sprigs and season well. Roast for 20-25 minutes, or until tender. Remove from the oven and leave to cool to room temperature.
- Meanwhile, put the soft cheese and goats’ cheese in a mini food processor with the lemon juice and some salt and black pepper. Whiz until creamy. Chill until required.
- Place the bread on a baking sheet and drizzle with the olive oil. Toast in the oven for 6-8 minutes, or until golden, turning half-way through. Remove from the oven and leave to cool slightly.
- Toss the cooled roasted radishes with the watercress. Spread the toast with the whipped goats’ cheese, then top each one with a handful of the watercress and radish salad. Scatter over the pine nuts and lemon zest and then drizzle with the honey.
