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Bruschette with peas-goat's cheese spread and artichoke
Italian bruschette, artichoke, garden peas, baby spinach, goat cheese and lemon
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Ingredients
Directions
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Preheat the oven to 200 ºC.
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Place the bruschette on a griddle covered with parchment paper. Divide the oil over it. Grate in the middle of the oven for about 8 minutes.
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Meanwhile, let the artichokes drain in a sieve and cut into quarters.
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Heat the grill pan without oil or butter and grill the artichokes on the cutting edge for about 3 minutes or until you see grill marks.
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Put the garden peas in a bowl and pour boiling water over them. Put in a colander and drain. .
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Clean the lemon, grate the yellow skin and squeeze out the fruit.
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Put the garden peas, ½ tbsp lemon juice, the goat's cheese and the rest of the oil in a high cup and puree with the hand blender to a spread.
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Season with pepper and salt.
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Cut the tomatoes into slices. Divide the pea goat cheese spread, baby spinach, tomato and grilled artichoke in succession over the bruschette.
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Crumble the rest of the goat's cheese over it and garnish with the lemon zest and cremaceto.
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Nutrition
410Calories
Sodium38% DV920mg
Fat37% DV24g
Protein28% DV14g
Carbs10% DV29g
Fiber40% DV10g
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