Bruschetta with artichokes, smoked ham and farm cheese

Serves 2 | Preparation time: 15 min

1 piece traditional rye-bread “Vinschgauer”
3 tablespoons cream of artichokes
3 slices smoked ham
some rasps of farm cheese “Mamembert” from Pfossental Valley

“Mamembert” is a mild white mould cheese, which is composed of a third of sheep’s and two thirds of cow’s milk. Origin: Fam. Rainer, Infangl-Hof farm, Pfossental Valley

Cut and toast the “Vinschgauer” rye-bread.
Spread the cream of artichokes on the hot bread.
Put the slices of ham on it and gratin the bruschetta with rasps of farm cheese.
Now you can serve and enjoy it.