Starter

Los ingredientes

For 4 people

• 150g Ricotta
• 150g Light Cheese spread (Philadelphia)
• 300g tempeh
• 4 tbsp barbecue sauce (no added sugar)
• 8 tbsp soy sauce
• 4 tsp garlic powder
• 4 tsp maple syrup
• Juice of ½ lime
• 4 slices of bread
• Fresh garlic
• Dill + chives
• Salt + pepper

Instructions:

1. In a bowl blend the barbecue and soy sauces, garlic powder and maple syrup.
2. Cut the tempeh in small strips and marinate them in the previously prepared sauce for a couple of hours.
3. Bake the tempeh in a pan for a few minutes and let cool down.
4. Toast the slices of bread in a toaster or the oven until slightly crispy – 5min. Once ready, grate fresh garlic on the top, just to perfume the bread.
5. In a large bowl, mix together the ricotta and cheese spread. Add the salt to taste, pepper, lime juice, the minced dill + chives and the baked tempeh.
6. Cut rectangles of baking paper that would adapt to the length and high of the cookie cutter. Start by cutting out a piece of bread and leave it on the bottom. Add the baking paper and then use a scoop to place the cheese/tempeh batter on the top. Gently press the top and place in the fridge for a couple of hours.
7. When ready to serve take out the cookie cutter and baking paper. Top with fresh chives and a few pieces of tempeh.

Enjoy!