INGREDIENTS: 1
BAGUETTE
250 GRAMS OF CREAM Artichoke
200 grams of SPECK
3 tablespoons of oil
PREPARATION: Heat
the oven to 200 degrees.
Cut the baguette into slices 1.5 cm thick and arrange on a plate bakery. With a
penellino, grease the surface of each slice of bread.
Toast the slices in a hot oven for about 8 minutes.
Remove from the oven and stuffed a little sauce over each portion upon application with artichokes and a curl of bacon made from rolled strips.
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