Vuna bruschetta

Name: Vuna bruschetta
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 8 slice bread; 250 g ricotta; ½ organic lemons; ½ bunch basil; 20 g rocket; 175 g vegan tuna substitute; 2 tbsp olive oil; 3 tbsp capers; ¼ tsp salt; a little pepper

starter

Total: 15 min. | Active: 15 min.

vegetarian

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On a hot summer's day, my oven stays cold. But you may still fancy something a little special on your plate. These crispy vuna bruschetta are a delight, you can prepare the topping in the morning, and any leftovers can be made into a sandwich to go.

Recipe by:
Claudia - stylingqueen

Ingredients

for 4 people

Vuna spread
250 g	ricotta
175 g	vegan tuna substitute
1 tbsp	olive oil
½	organic lemon, use grated zest and 1 tbsp of juice
½ bunch	basil, finely chopped
20 g	rocket, finely chopped
2 tbsp	capers, rinsed, drained
¼ tsp	salt
a little	pepper

Bruschetta
8 slice	bread (approx. 200 g)
1 tbsp	olive oil
1 tbsp	capers, rinsed, drained
a little	pepper

How it's done

Vuna spread

Mix the ricotta with all the other ingredients up to and including the pepper in a bowl using a fork.

Bruschetta

In a frying pan, toast the bread slices in batches (without oil) for approx. 1 min. on each side. Top each slice with the vuna spread, drizzle with oil, sprinkle the capers on top and season the bruschetta.

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