Warm mini cocktail sandwiches: Crushed artichoke and goat’s cheese pesto toasts

Name: Warm mini cocktail sandwiches: Crushed artichoke and goat’s cheese pesto toasts
Yield: Makes 12 squares
Cuisine: Italian
Ingredients: 2 tablespoons freshly grated castelli vegetalia (parmesan-style cheese); 1 teaspoon chopped fresh oregano; 1 tablespoon pesto (home-made or bought); salt and freshly ground black pepper; 30 ml olive oil; 4 marinated artichoke hearts, drained and dried; 4 slices of white sandwich bread; 2 tablespoons soft goat’s cheese; 50 g unsalted butter, softened

Preparation info

Makes
12 squares

Difficulty
Easy

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

If you can, buy your artichoke hearts from a good Italian delicatessen for that superior flavour.

Ingredients

50 g unsalted butter, softened
4 slices of white sandwich bread
4

Europe
Italy
Sandwich
Vegetarian
Mediterranean

Method

Spread the butter on both sides of each bread slice. In a bowl, break down the marinated artichokes with a fork. Add the goat’s cheese, pesto and oregano; season well to taste.

Carefully spread out the mixture onto two of the buttered slices, then close up the sandwiches with the other two pieces of bread, pressing down gently to make them compact. Sprinkle them both liberally all over