Crunchy, creamy and full of Mediterranean flavours, these artichoke cream bruschettas are ideal for an elegant aperitif, starter or light lunch. The Benso Artichoke Garlic Cream provides a rich and delicate texture, complemented by roasted cherry tomatoes, rocket, fresh basil and a few Parmesan shavings. A drizzle ofBenso Organic Olive Oil completes this simple recipe with Italian flair.
Ingredients (Serves 4)
- 4 large slices of country bread or sourdough bread
- 200 g Benso Artichoke Garlic Cream
- 200 g cherry tomatoes
- 2 to 3 tbspBenso organic olive oil
- A handful of rocket
- A few fresh basil leaves for garnish
- 40 g Parmesan shavings
- 1 small garlic clove
- Sea salt and freshly ground black pepper
Method
Preheat the oven to 200°C (400°F). Cut the cherry tomatoes in half and arrange them on a baking tray lined with baking paper. Drizzle with a little Benso olive oil, season lightly with salt and pepper. Roast for 10 to 15 minutes, until tender and slightly caramelised.
Meanwhile, toast the slices of bread in the oven, toaster or on a griddle pan until golden and crisp. Gently rub the surface with the garlic clove cut in half, then add a few drops of olive oil.
Generously spread the Benso Artichoke Garlic Cream over each slice while still warm. Arrange the roasted cherry tomatoes on top, then add a few rocket and basil leaves.
Finish with thin Parmesan shavings and a little freshly ground black pepper. Serve immediately to enjoy the contrast between the crisp bread, creamy artichoke spread and warm roasted tomatoes.
Benso Tip
For an even more refined finishing touch, add a few drops of Benso Natural Balsamic Creamjust before serving. Its sweet and tangy character pairs particularly well with the artichoke, Parmesan and roasted tomatoes. For a delicious variation, replace some of the artichoke cream with Benso Pesto Genovese and create an assortment of Mediterranean bruschettas to share.
Enjoy!