Artichoke & pecorino bruschetta
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Artichoke & pecorino bruschetta

By Bill Granger

These simple and speedy antipasti-friendly toasts are perfect for when you want to spend less time in the kitchen and more with your guest

  • Prep:10 mins
    Cook:10 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 320
  • fat 19g
  • saturates 2g
  • carbs 25g
  • sugars 2g
  • fibre 3g
  • protein 12g
  • salt 2g

Ingredients

  • 140g artichokes in olive oil, drained
  • pinch of chilli flakes
  • small handful mint leaves
  • zest ½ lemon
  • 1 tbsp olive oil, plus extra for drizzling
  • 2 large or 4 small slices of crusty bread
  • 1 garlic clove, sliced
  • 50g pecorino, thinly sliced (or vegetarian alternative)

Method

  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.

  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.

  3. Fold the pecorino through the marinated artichokes and spoon over the garlic bruschetta just before eating.

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