Artichoke, Apple and Thyme Crostini

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