- Cook Time: 10 mins
- Serving: 2 Persons
Nutrition facts (per portion)
- Calories: 320
- Carbohydrate Content: 25g
- Fat Content: 19g
- Fiber Content: 3g
- Protein Content: 12g
- Saturated Fat Content: 2g
- Sodium Content: 2g
- Sugar Content: 2g
Artichoke & pecorino bruschetta Recipe
Artichoke & pecorino bruschetta is a Quick Valentine's Day recipe for 2 people, takes only 10 mins; recipe has artichoke, chilli flakes and mint.
Ingredients
- Garlic Clove - 1 garlic clove, sliced
- Olive Oil - 1 tbsp olive oil, plus extra for drizzling
- Mint - small handful mint leaves
- Lemon - zest 1/2 lemon
- Chilli Flakes - pinch of chilli flakes
- Crusty Bread - 2 large or 4 small slices of crusty bread
- Pecorino - 50g pecorino, thinly sliced (or vegetarian alternative)
- Artichoke - 140g artichoke in olive oil, drained
Instructions
- 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.
- 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.
- Fold the pecorino through the marinated artichokes and spoon over the garlic bruschetta just before eating.