Spicy artichoke melt
Rich in Vitamin C and magnesium, why not add some spice to these good-for-you flower buds. Atop crispy bread and muddled with bocconcini and salami, this is a tasty winter toastie.
160 g, (2 x 80g) split
½ cup(s), (12 leaves)
Artichoke hearts, canned, rinsed, drained
400 g, halved
120 g, (4 x 30g), drained, torn
- Preheat oven grill and line a baking tray with foil.
- Place bread cut-side up on prepared tray. Lightly toast bread under grill for 2 minutes or until golden. Spread with harissa. Top with basil, artichoke and bocconcini. Cook under grill, 15cm away for heat source, for 2-3 minutes or until cheese melts.
SERVING SUGGESTION: Baby rocket and reduced-fat salami.