Bread with goat cream cheese, paprika salsa and broad beans

Name: Bread with goat cream cheese, paprika salsa and broad beans
Cook time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 75 g frozen broad beans; 7-10 Tbsp Salt; 75 g roasted peppers; 1 Garlic clove; 25 g Almond kernels without skin; 1 TABLESPOON Olive oil; 1/2 TEASPOON Sherry Vinegar; 7-10 Tbsp black pepper from the mill; 2 Slices of rustic bread (à approx. 50 g); 75 g Fresh goat cheese

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 2

75 g frozen broad beans
7-10 Tbsp Salt
75 g roasted peppers
1 Garlic clove
25 g Almond kernels without skin
1 TABLESPOON Olive oil
1/2 TEASPOON Sherry Vinegar
7-10 Tbsp black pepper from the mill
2 Slices of rustic bread (à approx. 50 g)
75 g Fresh goat cheese

Directions

1
Cook the beans in boiling salted water for about 6 minutes, drain. Leave to cool and remove skin
2
Meanwhile, chop the paprika coarsely for the salsa. Peel and chop the garlic. Put the paprika, garlic, almonds, olive oil and vinegar in a tall mixing bowl and puree with a hand blender. Season to taste with salt and pepper
3
Spread each slice of bread with goat's cream cheese. Spread 3 tablespoons of salsa and beans on each slice of bread. Sprinkle with pepper