½ Wild Wheat baguette, cut into ½ cm rounds 180g Farro artichoke tapenade ½ rose apple, finely diced ½ spring onion, finely sliced 100g smoked ViaVio Caciocavallo, sliced into 3cm strips 1 Tbsp fresh thyme, chopped
To serve: 1 Tbsp fig vincotto Fresh cracked black pepper
Preheat oven to 200°C, place bread rounds on tray lined with baking paper and brush or spray with olive oil. Cook for 10-12 mins until golden and crispy.
In a small bowl combine artichoke tapenade, apple and spring onion and mix together.
Spoon approx. 1 tsp of the mix onto crispy bread rounds, cover with Caciocavallo strips and chopped thyme. Change oven to grill and return canapés to the oven and grill for 3-5 mins until cheese melts slightly.
Remove from baking tray and place on serving platter. Drizzle over vincotto and finish with some freshly cracked black pepper.
Thank you to Farro Fresh for this delicious Recipe, Buon Appetito!