| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 20 minutes |
| Serves | 4-6 |
| Cuisine | Italian |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 348 |
| Fat | 28g |
| Saturates | 12g |
| Protein | 10g |
| Carbs | 19g |
| Sugars | 5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFTo make the whipped cheese, zest and juice a lemon into a large bowl. Add the goat’s cheese, cream cheese and 1 tbsp olive oil to the bowl and beat on high with an electric mixer until light and fluffy. Alternatively, use a food processor. Season with salt and pepper. Cover the bowl and refrigerate until ready to serve.
To make the pangrattato, finely chop a clove of garlic, pick the thyme leaves and zest a lemon. Melt the butter and 1 tbsp olive oil over a medium heat. Add the chopped garlic and sauté for 30 seconds. Add the breadcrumbs, thyme, parsley and lemon zest. Stir constantly for 4-6 minutes until golden and crisp, then remove from the heat.
Bring a pot of salted water to a boil. Add the green beans and blanch for 2-3 minutes until bright green and tender. Drain and immediately plunge into ice water to stop the cooking.
Heat 2 tbsp olive oil in a pan over a medium heat. Finely chop the garlic and add to the pan. Sauté for 30 seconds until fragrant but not browned. Add the beans and toss for 2-3 minutes until warmed through and lightly coated in oil. Season with salt.
Spread the whipped goat’s cheese on a serving platter or individual plates. Pile the garlicky green beans on top. Generously scatter over the herby pangrattato. Top with more lemon zest, if desired, and serve immediately.
