How To Make Artichoke & Pecorino Bruschetta
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Serves:
Ingredients
- 4 slices of ciabatta bread
- 1 can of artichoke hearts, drained and chopped
- 1/4 cup of grated pecorino cheese
- 2 tablespoons of olive oil
- 1 clove of garlic, minced
- Salt and pepper to taste
Instructions
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Preheat your oven to 400°F (200°C).
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Place the ciabatta bread slices on a baking sheet and toast them in the oven for about 5 minutes or until they are crispy.
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In a bowl, mix together the chopped artichoke hearts, pecorino cheese, olive oil, minced garlic, salt, and pepper.
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Take the toasted ciabatta bread out of the oven and evenly distribute the artichoke mixture on top of each bread slice.
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Place the bruschetta back in the oven for another 10 minutes or until the cheese has melted and the topping is slightly golden.
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Remove from the oven and let cool for a few minutes before serving.
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Enjoy your delicious Artichoke & Pecorino Bruschetta!
Nutrition
- Calories : 230kcal
- Total Fat : 11g
- Saturated Fat : 3g
- Cholesterol : 12mg
- Sodium : 490mg
- Total Carbohydrates : 27g
- Dietary Fiber : 3g
- Sugar : 2g
- Protein : 8g
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