Filter
Reset
Sort ByRelevance
ALICKADOO
Bruschette with peas-goat's cheese spread and artichoke
Italian bruschette, artichoke, garden peas, baby spinach, goat cheese and lemon
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
Blogs that might be interesting
-
10 minMain dishRed onion, oil, ground coriander (ketoembar), full red wine, wild-fond, lentils,red wine game fondue with lentils
-
45 minMain dishsmoked salmon pieces, lemon, leaf parsley, chives, frozen dough for savory pie, milk, radish, cress, olive oil, lamb's lettuce,salmon rolls with fresh radish salad
-
60 minMain dishlemon, chicken drumsticks, cumin, coriander, ginger powder, olive oil, onion, garlic, mixed green and black olives, artichoke hearts,tagine of chicken, lemon, olives and artichoke hearts
-
10 minMain dishbutter or margarine, swede, seasoned baby peppers and onion, steaks du boeuf, Red pepper,steak du boeuf with spicy vegetables
Nutrition
410Calories
Sodium38% DV920mg
Fat37% DV24g
Protein28% DV14g
Carbs10% DV29g
Fiber40% DV10g
Loved it