Artichoke Bruschetta

Ingredients

• 100 g fresh artichoke flower

• 10 g green olives

• 10 g black olives

• 60 ml olive oil

• 12 g oregano (dry flakes)

• 30 g tomato

• 8 fresh basil sprigs

• 40 g Cheddar cheese powder

• 1 multigrain French loaf

• salt/pepper to taste

Method

Blanch the artichoke flower and remove the hard petals.

Toast a thick slice of the bread loaf and finish with olive oil and oregano. De-skin the tomatoes and cut into small dices.

Neatly slice the artichoke flower, olives and arrange on toasted bread.

Season with salt and pepper, pour olive oil and sprinkle the cheese powder on top. Garnish with basil sprigs and tomato.

Serve cold.