Goat cheese bruschetta and artichoke

Goat cheese bruschetta and artichoke

INGREDIENTS
Bruschetta
  • Ciabatta/baguette
  • Fresh goat cheese
  • Cherry tomatoes
  • Asparagus
  • Oregano
  • Rosemary
  • Salt and pepper
  • Basil
Cooked artichoke
  • Artichoke
  • Mayonaise
  • Capers
  • Flat parsley
  • Lemon
  • Mustard
  • Salt & pepper
RECIPE
  • Cook the artichoke in boiling water. Add salt and pepper to your water to make the artichoke taste better. Cook it until you can easily pull out a leaf
  • Mix mayo, lime juice, mustard and chopped capers. Season with salt and pepper and add flat parsley
  • Mix the cherry tomatoes with olive oil, rosemary, oregano, salt and pepper. Cook in the oven for 15-20 min at 180°C
  • Do the same thing with the asparagus
  • Cut the bread into thin slices. Coat the slices with a little bit of olive oil, salt, rosemary and pepper. Grill in the oven until golden brown
  • Spread some goat cheese on each toast and add the tomatoes or asparagus. Drizzle some olive oil on top and add basil
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