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Vegan bruschetta with peas and vegan greek style cheese

Simple preparation, super delicious: Enjoy the bruschetta with plant-based feta as an appetizer or a snack.
Vegane Bruschetta mit Erbsen und pflanzlichem Feta
Vegan bruschetta with peas and vegan greek style cheese
  • Prep Time10 min
  • Cook Time10 min
  • Total Time20 min
  • Cuisine
    • Italian
  • Course
    • Snack

INGREDIENTS

For 20 Pieces

  • 1 baguette
  • 150 g bedda Greek Style Plain
  • 100 g bedda Creamy Spread with herbs
  • 2 tablespoons bedda Tartar Sauce
  • 1 can of white beans
  • 150 g fresh or frozen green peas
  • 1 small zucchini, cut into thin slices
  • 3 tablespoons olive oil
  • 4 spring onions, chopped
  • 1 clove of garlic
  • juice and some zest of half a lemon
  • Spices Salt, pepper
  • To serve: Cress

INSTRUCTIONS

1

Cut the baguette diagonally into 20 pieces. Place the baguette slices on a baking tray. Brush with 1.5 tablespoons of olive oil and sprinkle with a little salt and pepper. Bake for 5-10 minutes at 200 °C until the slices turn slightly brown.

2

Meanwhile, heat 1.5 tablespoons of olive oil in a frying pan. Add the spring onions, garlic, zucchini and green peas. Sauté over high heat for 4-5 minutes, season with salt and pepper.

3

In a bowl, coarsely mash the drained white beans and bedda Greek Style with a fork. Add bedda Creamy Spread with herbs, bedda Tartar Sauce, lemon juice and rub. Season to taste with salt and pepper.

4

Spread each baguette slice generously with a spoonful of the shepherd’s pie and top with a portion of the vegetables. Sprinkle with cress.