Artichoke Bruschetta - Brunch Folks

Prep Time: 15 mins

Cooking Time: 0 mins

Total Time: 15 mins

1 can (400 grams/14 oz) canned artichoke hearts (drained and finely chopped)
25 grams (¼ cup) grated parmesan cheese (if you are allergic to dairy products, use cashew cheese as it offers the same grainy texture)
170 grams (¾ cup) ricotta cheese (if you are allergic to dairy products, use grain-free smooth plant-based cheese like coconut cheese)
1 Tbsp extra virgin olive oil
½ Tbsp lemon juice
½ lemon zest
1 small garlic clove (pressed)
¼ tsp fine salt (to taste)
⅛ tsp freshly ground black pepper, plus more to serve
2 Tbsp parsley (chopped)

1 Bruschetta (or French baguette) cut into ½ inch slices

Mix ricotta, parmesan cheese, salt, pepper, garlic, extra virgin olive oil, lemon juice and zest in one bowl. Combine well.
Add chopped artichokes and parsley. Toss to combine. Taste to adjust the seasoning to your liking.
Slice the baguette into 1⁄2-inch slices using a serrated knife. Spray (or brush) them with some extra virgin olive oil and toast them in the preheated oven (375°F/190°C). You may also broil them. Get them golden around the edges. It’ll take around 5 to 7 minutes.
Top each slice with the artichoke mixture (right before serving, otherwise they’ll get soggy). Sprinkle freshly ground pepper, chopped parsley, and lemon zest on it all. Enjoy!