A delicious snack to enjoy at any time of the day.
Ingredients
- 1 loaf country bread
- 1 clove of garlic
- 100 g wild mushrooms
- 1 lemon
- bunch of parsley
- 50 g black olives
- 50 g artichoke hearts
- 1 red pepper
- 50 g local hard cheese
- bunch of basil
- 50 g pecorino
- 1 jerusalem artichoke
- salt, pepper
- 1 tomato
Method
- Slice the bread thickly and leave each slice to soak in olive oil with crushed garlic, then grill each slice or 'toast' in a dry frying pan.
- Chop the mushrooms up small and quickly fry in a pan until soft.
- Cook the Jerusalem artichoke in boiling water, peel and dice the flesh.
- Slice the red pepper and gently fry until soft.
- Chip the black olives up roughly and add to the mushrooms together with the juice of half a lemon, the chopped parsley and basil, slices of artichoke hearts and the hard cheese diced. Season to taste.
- Spoon this mixture on top of the grilled warm bread. Arrange strips of red pepper on top and chopped tomato. Freshly grate fresh pecorino on top and enjoy!
