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Artichoke & pecorino bruschetta

Artichoke & pecorino bruschetta

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Rating: 5 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal320
fat19g
saturates2g
carbs25g
sugars2g
fibre3g
protein12g
salt2g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, July 2013

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Overall rating

Rating: 5 out of 5.4 ratings
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