Bruschette with peas-goat's cheese spread and artichoke

Name: bruschette with peas-goat's cheese spread and artichoke
Cook time: 15 min
Total time: 23 min
Yield: 4
Cuisine: Italian
Ingredients: 12 bruschette; 3 el traditional olive oil; 390 g artichoke heart in tin; 300 g frozen garden peas; 1 lemon; 150 g goat cheese; 3 tomatoes; 100 g baby spinach; 2 el cremaceto classico

Italian bruschette, artichoke, garden peas, baby spinach, goat cheese and lemon

Ingredients

Kitchen Stuff

1 baking paper
1 grill pan
1 blender

Directions

Preheat the oven to 200 ºC.
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.
Meanwhile, let the artichokes drain in a sieve and cut into quarters.
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.
Put the garden peas in a bowl and pour boiling water over them. Put in a colander and drain. .
Clean the lemon, grate the yellow skin and squeeze out the fruit.
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.
Season with pepper and salt.
Cut the tomatoes into slices. Divide the pea goat cheese spread, baby spinach, tomato and grilled artichoke in succession over the bruschette.
Crumble the rest of the goat's cheese over it and garnish with the lemon zest and cremaceto.