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broad bean & goat’s cheese crostini

snacks and sides
makes about 12
1 Tear the meat into pieces and, in a large dry pan, fry over a medium heat until it starts to turn golden. Add your beans and peas, and toss.
2 Put the cheese and half the lemon juice and zest in a bowl, season, and combine until it is smearable.
3 In a bowl, make a dressing. Mix the leftover lemon juice with three times as much olive oil. Season with salt and black pepper.
4 Toast both sides of the ciabatta slices in a griddle pan. Rub one side of each with the cut side of a garlic clove. Smear with the cheese mix.
5 Once your beans are starting to brown, toss the mixture in the bowl containing the dressing until well coated, and spoon onto each crostini. Finally, sprinkle over some chilli and the tarragon.


Recipe by Jamie Oliver, Photography by David Loftus
• from Jamie Magazine issue 1