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
Prep:10 mins
Serves 2
140g artichoke in olive oil, drainedpinch of chilli flakessmall handful mint leaveszest ½ lemon1 tbsp olive oil, plus extra for drizzling2 large or 4 small slices of crusty bread1 garlic clove, sliced50g pecorino, thinly sliced (or vegetarian alternative)
STEP 1Heat 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 2Put 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 3Fold the pecorino through the marinated artichokes and spoon over the garlic bruschetta just before eating.
