CookEat Recipe
Artichoke and Pepper Toasts
Finely chopped artichoke hearts, sweet pepper, courgette and cucumber are dressed with olive oil, parsley and oregano. Spoon onto crisp olive-oil toasts.
Method
Steps
Step 1
Use canned artichoke hearts in water, weighed drained. Pat dry and chop finely. Use a sweet bell pepper for the listed pepper; wash, seed and dice it very finely.
Step 2
Wash and finely dice the courgette and cucumber. Wash and chop the parsley. Fold all the vegetables with the parsley, oregano and 2 tablespoons olive oil.
Step 3
Heat the oven to 200°C. Cut the toast into small squares, brush with the remaining tablespoon olive oil and bake for 5–8 minutes until crisp.
Step 4
Spoon small mounds of the finely chopped topping onto the toast immediately before serving in ten tasting portions.
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