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Quorn & Pea Bruschetta

Quorn & Pea Bruschetta


Sweet peas and ricotta cheese are a great combination. Serve as a light lunch with a side salad, or as easy snacks when entertaining.

  • Serves: 12 |
    12 servings
  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 50 mins
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Pea Purée

1 head of garlic

1 Tbsp (15 ml) olive oil

2 C (50 ml / 280 g) Findus Peas, cooked

½ C (125 ml / 125 g) ricotta

2 Tbsp (30 ml) olive oil

½ tsp (2.5 ml) fine salt

pinch of finely ground black pepper


1 baguette

olive oil, for drizzling

2 Tbsp (30 ml) sesame seeds

salt and pepper

1 Tbsp (15 ml) olive oil

1 packet Quorn Soy Free Meat Free Chicken
Style Fillets

½ C (125 ml / 30 g) Parmesan shavings

handful of pea shoots

Pea Purée

Preheat the oven to 200 °C.

Place the garlic on a piece of foil, drizzle with olive oil and wrap in the foil. Roast for 25-30 minutes until tender.

Reduce the oven heat to 190 °C.

Once the garlic is cool enough to handle, cut the top off each clove and squeeze the flesh into a food processor. Add the rest of the ingredients for the pea purée and purée. The mixture can be slightly chunky or smooth, depending on how you like it.


Cut 12 slices from the baguette and place on a baking tray. Drizzle with some olive oil and scatter the sesame seeds on top. Add a light sprinkling of salt and pepper. Bake for 6-8 minutes until golden and crisp.

Heat the olive oil in a heavy-based saucepan over medium heat. Add the Quorn Soy Free Meat Free Chicken Style Fillets and fry for 12-14 minutes until golden and firm. Cut into diagonal strips.

To Assemble

Spread pea purée onto each bruschetta. Add a few strips of Quorn Soy Free Meat Free Chicken Style Fillets, top with shaved Parmesan and garnish with pea shoots. 

TIP: Treat this pea purée as you would hummus – it makes for a great addition to wraps, pitas or even as a dip with nacho chips.