Artichoke & pecorino bruschetta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 140g artichokein olive oil, drained
- pinch of chilli flakes
- small handful mintleaves
- zest ½ lemon
- 1 tbsp olive oilplus extra for drizzling
- 2 large or 4 small slices of crusty bread
- 1 garlic clovesliced
- 50g pecorinothinly sliced (or vegetarian alternative)
Nutrition: per serving
- kcal320
- fat19g
- saturates2g
- carbs25g
- sugars2g
- fibre3g
- protein12g
- salt2g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Halve or quarter the artichokes, if whole, and put them in a bowl with the chilli flakes, mint, zest and oil. Season lightly with salt and set aside.
step 2
Put the bread on a baking sheet and scatter over the garlic. Drizzle with olive oil and season with sea salt. Bake for 10 mins, or until golden and crisp. Set aside to cool.
step 3
Fold the pecorino through the marinated artichokes and spoon over the garlic bruschetta just before eating.
