Tapenade, artichoke and bocconcini toast
Cheese on toast has never been so classy, or tasty! A speedy yet sophisticated vegetarian dish that boasts gourmet flavours and deep satisfaction
White sourdough bread
Tapenade (olive paste)
105 g, (5 small) sliced
Artichoke hearts, canned, rinsed, drained
122 g, (3) sliced
- Preheat grill on high. Grill sourdough bread on both sides until lightly toasted. Spread toast with black olive tapenade and top with bocconcini cheese and artichoke hearts in brine. Grill for 4–5 minutes or until bocconcini melts. Serve.
You can use marinated mushrooms or eggplant (not in oil) instead of artichokes.