Artichoke & pecorino bruschetta

10-30 minutes 2 servings 400 kcal or less bills supper for two christmas recipes easy recipes entertaining meals for two quick quick recipe romantic recipes

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Source

Ingredients

140g artichoke in olive oil, drained

pinch of chilli flakes

small handful mint leaves

zest ½ lemon

1 tbsp olive oil , plus extra for drizzling

2 large or 4 small slices of crusty bread

1 garlic clove , sliced

50g pecorino , thinly sliced (or vegetarian alternative)

Method

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.