FFC Artichoke, Pesto and Pine Nut Bruschetta

4 thick slices Country Sourdough Bread
2 garlic cloves halved
FFC Ex V olive oil for brushing
6 small FFC Artichoke Hearts
2 tbsps FFC cooking olive oil
25g butter
1 tbsp Balsamic vinegar – add and reduce
200g pesto

Method
Grill and rub bread with garlic; brush/drizzle with olive oil (then keep warm).
Fry artichoke hearts in the butter until tender and light brown; add the vinegar and reduce.
Spread the pesto onto toasted bread, add the artichokes and top with 2 tbsps lightly roasted pine nuts, grated parmesan and shavings of parmesan.