Name: Build-your-own-bruschettas
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 400g can artichoke heart in water, drained; zest ½ lemon and squeeze juice; small handful basil or mint, roughly chopped; 1 garlic clove chopped; drizzle olive oil; 50g walnut halves toasted; 140g ricotta; 1 tbsp grated parmesan or veggie alternative; squeeze lemon juice; 100g green olive; 100g semi-dried tomatoes; 2 handfuls rocket; rustic loaf (400g), cut into chunky slices; 2 slices Parma ham per portion

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Build-your-own-bruschettas

Build-your-own-bruschettas

Good Food team

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Serves 4

Easy

Prep: 15 mins

A star rating of 4.2 out of 5.5 ratingsRate

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Pick your favourite toppings and serve up a fun light supper, suitable for veggies and non-veggies

Vegetarian

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Alternatives

Complete the dish

Showing items 1 to 3 of 3

Stuffed mushroom bruschettas

A star rating of 3.8 out of 5.10 ratings

Ingredients

Nutrition

Units:

MetricUS

For the artichoke topping

400g can artichoke heart

in water, drained
zest ½ lemon

and squeeze juice
small handful basil

or mint, roughly chopped
1 garlic clove

chopped
drizzle olive oil

For the walnut topping

50g walnut halves

toasted
140g ricotta
1 tbsp grated parmesan

or veggie alternative
squeeze lemon juice

To serve

100g green olive
100g semi-dried tomatoes
2 handfuls rocket
rustic loaf

(400g), cut into chunky slices

Make it non-veggie

2 slices Parma ham

per portion

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Nutrition: per serving

kcal483
fat22g
saturates5g
carbs61g
sugars7g
fibre8g
protein15g
salt3g

Method

step 1

For each topping, use a mini chopper or hand blender to pulse each set of ingredients for 1 min to make a rough paste, then season and scrape into two serving bowls. Arrange on a platter with the olives, tomatoes and rocket. Toast the bread slices and pile these alongside, plus some Parma ham if using. Bring to the table and let everyone dig in and assemble their own supper.

RECIPE TIPS

TIP

Wipe the chopper with kitchen roll between each topping but don't worry about washing it. If you have any leftover toppings, they work really well stirred through pasta.

Recipe from Good Food magazine, February 2011

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A star rating of 4.2 out of 5.5 ratings

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