Name: Artichoke and feta bruschetta
Cook time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 1 loaf ciabatta bread; 1/4 cup extra-virgin olive oil; 1 clove garlic, crushed; 2 340g jars artichoke hearts in oil, drained, sliced; 150 gram feta cheese, crumbled; 2 tablespoon extra-virgin olive oil, extra fresh basil leaves

Ingredients

1 loaf ciabatta bread

1/4 cup extra-virgin olive oil

1 clove garlic, crushed

2 340g jars artichoke hearts in oil, drained, sliced

150 gram feta cheese, crumbled

2 tablespoon extra-virgin olive oil, extra fresh basil leaves

Method

Artichoke and fetta bruschetta

1.Cut bread into 1.5cm slices; halve any large slices crossways. Brush both sides with combined oil and garlic. Toast bread on heated, oiled barbecue until browned lightly both sides.

2.Top toast with artichokes and feta; drizzle with extra oil and sprinkle with basil.

Bruschetta is best made just before serving. You can buy artichoke hearts from delicatessens; you will need about 400g of drained artichokes.
Note

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Ingredients

Method

Artichoke and fetta bruschetta

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