Artichoke & pecorino bruschetta

Artichoke & pecorino bruschetta

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(4 ratings)

Prep: 10 mins Cook: 10 mins


Serves 2
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

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal320
  • fat19g
  • saturates2g
  • carbs25g
  • sugars2g
  • fibre3g
  • protein12g
  • salt2g


  • 140g artichoke in olive oil, drained
  • pinch of chilli flakes
  • small handful mint leaves



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • zest ½ lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 1 tbsp olive oil, plus extra for drizzling
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 large or 4 small slices of crusty bread
  • 1 garlic clove, sliced
  • 50g pecorino, thinly sliced (or vegetarian alternative)


  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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Comments, questions and tips

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22nd Dec, 2016
These bruschetta taste wonderful and look very sophisticated. They are really easy to make, once you find the ingredients- that was the hardest part for me.
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