Vegan Spring Bruschetta


1 baguette
150 g bedda feta
100 g bedda créme frîche herbs
2 Tbsp bedda Remo
1 can white beans
150 g fresh or frozen peas 
1 small zucchini, cut into thin slices
3 Tbsp olive oil
4 spring onion, chopped
1 garlic clove
lemon juice and zest 
salt, pepper


Cut the baguette diagonally into 20 pieces. Place the baguette slices on a baking tray and frush them with olive oil and sprinkle with a little salt and pepper. Back for 5-10 minutes at 200 °C / 390 °F until the baguette lightly browned.

In the meantime heat up 1.5 Tbsp olive oil in a frying pan. Add spring onions, garlic, zucchini, and green peas to the pan. Sauté the vegetables over high heat for about 4 to 5 minutes and season them with salt and pepper.

In a bowl, mash the drained white beans and bedda feta with a fork. Add the bedda créme frîche, bedda Remo, and lemon juice and zest. Season to taste with salt and pepper.

Spread every baguette slices generously with the feta cream and top with vegetables and cress.

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