100g Filippo Berio Fennel & Garlic Crostini’s
195g chargrilled artichokes, quartered
150g ricotta cheese
1-2 crushed garlic cloves
Extra Virgin Olive Oil
Bunch of basil
Bunch of lemon thyme
Sea salt & black cracked pepper
- In a bowl, add the ricotta cheese and soften with a spoon, add in some chopped basil, garlic cloves, squeeze of lemon, dash of olive oil and season to taste then set aside for later.
- Prepare the canapes by laying the crostini’s onto a flat tray, spoon a small layer of the ricotta cheese onto the crostini and top with a piece of artichoke.
- Finish with a sprig of lemon thyme and sprinkle with black cracked pepper.
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