Ingredients
5 slices of St-Méthode Barley Bread
A drizzle of olive oil
1 cup of ricotta
3 cloves of garlic, chopped
Salt and pepper, to taste
2 jars (170 mL each) of marinated artichokes, drained
½ cup of parmesan shavings
Chili flakes, to serve
Preparation
1. Pre-heat the oven to 400° F and line a baking sheet with parchment paper or a silicone mat.
2. In a medium-sized bowl, combine the ricotta, garlic, salt, and pepper. Set aside.
3. Cut the slices of bread into 4, forming small triangles; place the bread on the prepared baking sheet. Drizzle with olive oil and bake in the oven for around 8 to 10 minutes or until the crostini are golden.
4. Spread the ricotta mixture on the crostini, top with marinated artichokes, and then top with parmesan shavings. Sprinkle with a few chili flakes.
5. Drizzle with olive oil before serving.
Recipe and picture courtesy of Trois fois par jour