- 270 g of marinated artichoke heart (fresh space)
- 0.5 fresh mint plant
- 50 g of pecorino (block)
- 0.5 lemon (zest)
- 0.5 red pepper
- 1 pre-cooked half-white baguette
- 1 garlic burst
- olive oil
- coarse sea salt (mill)
Nutrition: per serving
How to prepare bruschettas artichoke-pecorino recipe
Quick recipe and guide on bruschettas artichoke-pecorino recipe – Ingredients, preparation steps, required time and off course the best beverage that goes with it.
Cut 270 g of marinated artichoke hearts into 4 (reserve the oil of the packaging). Mix them with 1/2 chopped mint plant, 1/2 lime peel, 1/2 chopped red pepper and 50 g pecorino chips. Rub slices of baguette with 1 burst of garlic and sprinkle with oil from artichoke hearts. Sprinkle them with sea salt. Slice the slices in preheated oven for 10 minutes, then garnish with artichoke mixture.