The humble toastie, elevated. Fragrant roasted artichokes melt into blistered cherry tomatoes. Finish with plenty of Parmigiano Reggiano for that perfect salty bite.
Ingredients
- 2 slices crusty bread
- 100g cherry tomatoes, sliced
- 100g roasted artichokes, roughly chopped
- 60g grated Parmigiano Reggiano (plus extra to serve)
- Butter, for spreading
- JOSEPH Extra Virgin Olive Oil, for cooking
- Salt and freshly cracked black pepper
- Giardiniera or pickled vegetables, to serve
Method
1. Heat a drizzle of JOSEPH Olive Oil in a frypan over medium heat. Add the cherry tomatoes and roasted artichokes, season with salt and pepper, and cook until the tomatoes are softened and lightly blistered. Set aside.
2. Butter both sides of each slice of bread. Place in the frypan and cook until golden on both sides.
3. Reduce the heat to low. On one slice of bread, add a generous layer of grated parmesan, followed by the artichoke and tomato mixture, then more parmesan. Top with the second slice of bread.
4. Cook gently for 1–2 minutes, pressing lightly, until the cheese has melted and the toastie is crisp and golden.
5. Serve hot, with an extra sprinkling of parmesan and a side of giardiniera or pickled vegetables.
Best enjoyed with a glass of our Nero d’Avola. Its spicy, medium-bodied style cuts through the richness of the cheese and brings the whole dish into balance. Buon appetito!
