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 Caciocavallo 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.

Ingredients

½ Wild Wheat baguette, cut into ½ cm rounds
180g Farro artichoke tapenade
½ rose apple, finely diced
½ spring onion, finely sliced
100g smoked ViaVio Caciocavallo, sliced into 3cm strips
1 Tbsp fresh thyme, chopped

To serve:
1 Tbsp fig vincotto
Fresh cracked black pepper