BRUSCHETTA CON CARCIOFI, OLIVE, POMODORI SECCHI E CAPRINO or BRUSCHETTA WITH ARTICHOKES, OLIVES, SUN-DRIED TOMATOES ON SOFT GOAT'S CHEESE

Do you remember the Cheese Sandwich Controversy back in February? I do but if you don't please read Kalyn's great round-up of the event that was triggered off by an article by Peter Wells and which caused the whole food blog community rise in solidarity. Amazing it was and since then sandwiches in any form has become something special to me! And especially cheese sandwiches so here we have yet another post about a sandwich... This is what I had for lunch on New Year's Eve.

But before I give you the recipe I want to thank you for all your wonderful comments, I'm really touched! I just wish I was able to write such nice and inspiring comments as you!




BRUSCHETTA CON CARCIOFI, OLIVE, POMODORI SECCHI E CAPRINO or BRUSCHETTA WITH ARTICHOKES, OLIVES, SUN-DRIED TOMATOES ON SOFT GOAT'S CHEESE

2 big ones
2 slices of bread
1-2 artichokes, it depends on how big they are. If you can't get hold of fresh ones, you can use artichokes in oil but then you skip the braising of course.
1-2 sun-dried tomatoes
10-15 black olives
1-2 tbsp chopped parsley
Soft goat's cheese
Lemon
Pine nuts
Salt
Olive oil

- Toast the bread lightly.
- Trim the artichokes and slice them thinly length wise. Braise these in some olive oil and a little lemon juice. If needed you can add some water.
- While it is braising you put the tomatoes, the olives without stones and the parsley into a blender and run it until it is chopped. You can do it by hand if you prefer.
- Spread (out?) the goat's cheese on the bread, sprinkle the tomato and olive mix over it, top with some slices of artichokes and, if you want, some pine nuts.



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