Artichoke, Apple and Thyme Crostini

Cheesy, crispy, sweet and savoury, these delicious canapés won’t last long at a function.

Prep:
5 mins
Cook:
15 mins
Serves:

Ingredients

½ Wild Wheat baguette, cut into ½ cm rounds

180g Farro olive artichoke tapenade

½ apple, finely diced

½ spring onion, finely sliced

Parmigiano Reggiano, sliced into 3cm strips

1 Tbsp fresh thyme, chopped

To serve:

1 Tbsp fig vincotto

Fresh cracked black pepper

Method

Preheat oven to 200°C, place bread rounds on tray lined with baking paper and brush or spray with olive oil. Cook for 10-12 mins until golden and crispy

In a small bowl combine artichoke tapenade, apple and spring onion and mix together

Spoon approx. 1 tsp of the mix onto crispy bread rounds, cover with parmigiano strips and chopped thyme. Change oven to grill and return canapés to the oven and grill for 3-5 mins until cheese melts slightly

Remove from baking tray and place on serving platter. Drizzle over vincotto and finish with some freshly cracked black pepper