Entree - Vegetarian and lactose free - Can be vegan and gluten free (READ footnotes)
It's a perfect appetizer, easy and quick to prepare. It is always successful and, not requiring any cooking (except for the bread toasting) it's perfect for summertime temperatures.
Italian artisan bread
1 cup Italian mixed mushrooms, packed in oil and drained
1 cup Italian artichokes with stems, packed in oil and drained
Slice bread at your desired thickness (not more than 3/4" though) and toast until lightly golden.
In a bowl, transfer mushrooms and 2-3 tbsp of mayonnaise and blend with an immersion blender to your desired chunkiness ;-)
Repeat with artichokes, but cut them in pieces, first :-)
Spread on the bread slices and refrigerate until ready to serve.
- This is a super easy recipe, no cooking required, only a toaster!
- Best breads for this recipe are Italian round, ciabatta and Pugliese.
- It's vegetarian and lactose free. Use a gluten free bread of equal texture, for the gluten free version.
- You can make it vegan by not using mayonnaise and blending the veggies with part of their preserving oil and vegetable broth.