Pea soup with toasted goat cheese tomato

Name: pea soup with toasted goat cheese tomato
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 810 g Shrub pea soup in tin; 140 g soft goat's cheese 55; 50 g unroasted pecans; 100 g Sun dried tomatoes; 8 slice Spelt Bread

Pea soup with toasted sandwich of spelled bread with pecans, goat cheese and sundried tomatoes.

Ingredients

810 g Shrub pea soup in tin
140 g soft goat's cheese 55
50 g unroasted pecans

100 g Sun dried tomatoes
8 slice Spelt Bread

Directions

Preheat the oven to 200 ˚C. In the meantime, heat the soup according to the instructions on the packaging.
Crumble the goat's cheese, roughly chop the pecans and cut the tomatoes into pieces.
Siege the slices of bread with the goat's cheese, pecans and tomato.
Put the other slices of bread on top and fry the toasted sandwiches in the middle of the oven for about 10 minutes until they are golden brown and crunchy.