Double bruschette

COOK TIME
50 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   For the pea puree, peel and wash the peas and cook them in boiling salted water with 1 pinch of sugar for about 5 minutes. Then drain, rinse with cold water and let it cool down.

2. 2

   Wash herbs, shake dry, pluck off leaves. Roughly chop parsley. Wash lemon hot, dry and peel the peel thinly. Cut half into fine strips, chop the rest finely. Halve the fruit, squeeze out one half. Peel garlic and chop coarsely. Finely puree peas, parsley, lemon juice and chopped peel, garlic and 2 tbsp. oil with a hand blender. Season to taste with salt and pepper.

3. 3

   Cut bread into about 18 slices. Heat 6 tablespoons of oil bit by bit in a large frying pan. Fry the slices of bread in it in portions until golden brown.

4. 4

   Spread half of the bread slices with pea puree and sprinkle with a little pepper. Spread the remaining slices with ricotta and sprinkle with honey. Sprinkle with lemon strips, basil and chilli flakes.

Nutrition Facts

KCAL
340 kcal

CARBS
37 g

FATS
17 g

PROTEINS
8 g