Pecorino and Artichoke Bruschetta
Pecorino and Artichoke Bruschetta



  • 150g artichokes in olive oil, drained
  • Small handful of mint leaves
  • Pinch of dried chilli flakes
  • ½ lemon, zest only
  • 1 tbsp olive oil
  • 2 large slices of sourdough
  • 1 sliced garlic clove
  • 50g thinly sliced pecorino
  • Preheat the oven to 200C. Quarter the artichoke hearts and place in a bowl with the mint, lemon zest, chilli and oil. Season with salt. Place the bread on a baking sheet and scatter with garlic, then drizzle with oil and salt. Bake for 10 mins, or until crisp.
  • Fold the cheese through the artichoke mixture and spoon generously onto the garlic bruschetta. Serve immediately.
10 mins
2 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box