Taleggio crostini with antipasti

Name: Taleggio crostini with antipasti
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 Garlic clove; 3 TABLESPOONS Olive oil; 4 Ciabatta buns; 1 can(s) (425 ml each) Artichoke Hearts; 140 g Roasted peppers (glass); 6 Disc/s Parma ham; 2 Tomatoes; 1 TEASPOON Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 300 g Taleggio (fromage italien à pâte molle); 2 stem(s) flat leaf parsley; baking paper

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 Garlic clove
3 TABLESPOONS Olive oil
4 Ciabatta buns
1 can(s) (425 ml each) Artichoke Hearts
140 g Roasted peppers (glass)
6 Disc/s Parma ham
2 Tomatoes
1 TEASPOON Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
300 g Taleggio (fromage italien à pâte molle)
2 stem(s) flat leaf parsley
baking paper

Directions

1
Peel garlic, chop finely and mix with oil. Cut the rolls in half horizontally, place them on a baking tray lined with baking paper and sprinkle the cut surfaces with oil. Roast briefly under the oven grill.
2
Meanwhile drain the artichokes and cut them in half. If necessary, cut roasted peppers into wide strips. Pluck the ham.
3
Wash and puree the tomatoes or grate them roughly on a grater. Mix with tomato paste and season with salt and pepper. Spread the breads with it. Cover with artichokes, paprika and ham. Cut Taleggio into pieces, spread on the breads and bake under the oven grill until golden brown. Wash the parsley, shake dry, pluck off the leaves and sprinkle on top.