Artichoke and Pecorino Bruschetta
Per serving
Light, aromatic toasts that are perfect for an antipasto – when you want minimal time in the kitchen but maximum flavor and company. Juicy artichokes, fresh mint notes and piquant pecorino create a true feast on your table.
Ingredients
2 serv.Step-by-step instructions
- 1
Preheat the oven to 200 °C (180 °C with convection, gas mark 6). If the artichokes are whole, cut them in half or quarters, place them in a bowl, add a pinch of chili powder, mint leaves, zest of half a lemon and 1 tbsp olive oil. Lightly salt and set aside.
- 2
Arrange the crusty bread on a baking sheet, spread the sliced garlic over it, drizzle with olive oil and sprinkle with sea salt. Bake for 10 minutes until the toasts are golden and crisp. Let them cool slightly.
- 3
Combine the thinly sliced pecorino with the prepared artichokes, then evenly spread this mixture over the ready garlic toasts. Serve immediately while the bread is still crunchy.
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