Bruschetta with peppers, artichokes and tomatoes
4 slices of pugliese bread
Grilled Peppers Without Chickens
Apulian artichokes without oily chickens
40 g of butter
3-4 tablespoons of extra virgin olive oil
3-4 tablespoons of grated parmesan
Grill the slices of bread. Cut the peppers and artichokes into small pieces. Cut the tomatoes into strips and cut the onion into thin slices. In a saucepan melt the butter, add the onion and brown it. Add the peppers, the artichokes and finally the tomato and basil. Heat a few minutes, stirring. On a baking sheet lined with baking paper, place the bruschetta. Add the vegetables, the oil and the parmesan.