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Super Green Bruschetta

Super Green Bruschetta

Preparation time: Less than 30 Minuti

Nutritional information: 379 kcal / per serving

Course: Appetizer

Seasonal dish: Spring

Enviromental Impact: Low (0.492kg CO2 eq)

This recipe is a good way to vary your diet and try new flavours with in-season veggies of your choosing.

Ingredients for 4 portions

  • Slices of Sourdough bloomer 4
  • Parsley (handful of picked leaves)
  • Mint (handful of picked leaves)
  • Red chilli (finely chopped) 1/2
  • Peas (fresh or frozen) 150 g
  • Spears of Asparagus 16
  • Extra virgin olive oil 2 tbsp
  • Clove of garlic 1
  • Ricotta 200 g
  • Salt and pepper to taste
  • Nutmeg
  • Lemon

Preparation

1.

Prepare and wash the asparagus.
2.

Bring a pan of water to a boil with a pinch of salt. Blanch 12 asparagus spears and all the peas for 2 mins.
3.

Remove from the pan, then dress with a little of the olive oil and sea salt. Keep warm.
4.

Mix the ricotta, chilli, zest of the lemon, splash of olive oil, one squeeze of lemon juice and a pinch of nutmeg in a bowl. Season with salt and pepper to taste.
5.

With the remaining asparagus, peel the whole length of the spear with a sharp peeler to create long shavings.
6.

Dress with a little extra olive oil and a squeeze of lemon juice.
7.

Cover the slices of bread with extra virgin olive oil, season and grill on a griddle pan on medium heat until both sides are golden and crispy.
8.

Cut the garlic clove in half. Using the cut side, rub the garlic over both sides of the grilled bread.
9.

Spoon the ricotta onto the grilled bread.
10.

Arrange the cooked asparagus and peas on top, then add the shaved asparagus along with the parsley and mint.
11.

Finish with a drizzle of olive oil and a sprinkle of grated lemon zest.

Enviromental Impact

Low

Details

Per serving:

0.492kg CO2 equivalent

Carbon footprint



To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.

Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.