Chèvre Log Bruschetta with Spinach, Mascarpone, Tenderstem Broccoli & Pesto
Ingredients (Serves 2-4)
- 1 baguette or ciabatta, sliced
- 150g chèvre (goat’s cheese log)
- 100g mascarpone
- 1 tbsp olive oil
- 150g Tenderstem broccoli, trimmed
- 2 handfuls of fresh spinach
- 2 tbsp pesto
- 1 garlic clove, halved
- Salt & black pepper
- Optional: Toasted pine nuts & a drizzle of honey for serving
Method
1️⃣ Prepare the Bruschetta:
Preheat your oven to 180°C (350°F). Arrange the sliced baguette on a baking tray, drizzle with olive oil, and bake for 8-10 minutes, until golden and crisp. Rub each slice with the cut side of a garlic clove for extra flavour.
2️⃣ Cook the Broccoli & Spinach:
Bring a pot of salted water to a boil. Blanch the Tenderstem broccoli for 2 minutes, then drain and refresh in cold water. In a pan, gently wilt the spinach with a drizzle of olive oil and season with salt and pepper.
3️⃣ Assemble the Bruschetta:
Spread a generous layer of mascarpone over each toasted slice, followed by crumbles of chèvre. Top with tenderstem broccoli and wilted spinach.
4️⃣ Finish with Pesto:
Drizzle over the pesto, scatter with toasted pine nuts if using, and add a drizzle of honey for a touch of sweetness. Season with black pepper and serve immediately!
💚 Perfect with a crisp white wine like Falanghina Beneventano
