1 clove of garlic
Torre Rivera extra virgin olive oil
Pecorino Toscano cheese
2 artichokes thinly sliced and pan roasted in Torre Rivera olive oil. Put part of the artichokes aside, leave to cool and then blend with the pecorino.
Toast the bread and spread it with the artichoke pâté. Decorate with the rest of the roasted artichokes and pecorino shavings.
Drizzle with Torre Rivera olive oil and season with salt and pepper.