Ingredients
- Lemons 2
- Soft goat’s cheese 150g
- Cream cheese 100g
- Spinneysfood Mediterranean Extra Virgin Olive Oil 4 tbsp
- Spinneysfood Fine Sea Salt To taste
- Spinneysfood Black Pepper Freshly ground, to taste
- Garlic 3 cloves
- Spinneysfood Fresh Thyme A handful
- Spinneysfood Salted Butter 1 tbsp
- Breadcrumbs 50g, fresh
- Spinneysfood Dried Parsley 1 tsp
- Green beans 300g
Nutrition (Per serving)
- 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."
Whipped goat’s cheese with garlic green beans and herby pangrattato
Italian 30 Mins Prep · 20 Mins Cook
- To 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.