Pecorino and Artichoke Bruschetta

Charmaine Lu -
  • 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