Breakfast and snacks
Ingredients for 4 servings Pea spread
- 8 slices of wholemeal baguette
- 1 tsp olive oil
- 50 g peas
- 1 tbsp ricotta
- 1 tbsp lemon juice
- 1 tsp chopped mint
Ingredients for 4 portions of tomato and basil bruschetta
- 8 slices of wholemeal baguette
- 5-6 cocktail tomatoes
- 3 strawberries
- 3 cherries
- 3 basil leaves
- a little olive oil
- Dried herbs (e.g. thyme, oregano)
Ingredients for 4 portions of Mäuseweckerl
- 8 slices of wholemeal baguette
- 80 g cheese
- Vegetables for topping (washed and cleaned)
Preparation
1.
Drizzle the wholemeal baguette with a few drops of olive oil and place on a baking tray lined with baking paper. Toast in a preheated oven at 190°C for approx. 3 to 4 minutes until golden brown. Remove from the oven and leave to cool.
2.
To make the pea spread, place the peas in boiling water for approx. 3 minutes. Then strain them and rinse briefly with cold water.
Place the peas, olive oil, ricotta, lemon juice and mint in a bowl and puree with a hand blender until smooth.
Spread the spread on the cooled baguette slices.
3.
To make the bruschetta, wash and dry the cocktail tomatoes, strawberries, cherries and basil well. Then chop everything into small pieces and season with a little olive oil and dried herbs to taste.
Spread on the toasted, cooled baguette slices.
4.
To make the Mäuseweckerl, wash the vegetables thoroughly in cold water, dry and cut into small pieces. Cover the baguette slices with cheese and arrange in the shape of a mouse, e.g. carrots as a nose and mouth.
