Eggplant and Artichoke Pecorino Cream Sandwiches - Penguin Books Australia
A delightfully delicious sandwich made with scrumptious bread and an eclectic combination of mouth-watering flavours.
Ingredients
- 8 ounces (225g) cream cheese
- 4 whole oil-marinated artichoke hearts
- ½ cup (25g) finely grated Pecorino Romano cheese
- ½ cup (120g) water
- 1 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh basil
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