Build-your-own-bruschettas

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• Nina

  31 March 2013

  Nina rated and commented on this recipe

  

  Couldn't find ricotta anywhere - tried 4 supermarkets so used a cream cheese with pepper and mascpone. Added some extra toppings as served 7. Very good starter.

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Ingredients

FOR THE ARTICHOKE TOPPING

• 400g can artichoke hearts 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 olives
• 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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Vegetarian

Ingredients

FOR THE ARTICHOKE TOPPING

• 400g can artichoke hearts 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 olives
• 100g semi-dried tomatoes
• 2 handfuls rocket
• rustic loaf (400g), cut into chunky slices

MAKE IT NON-VEGGIE

• 2 slices Parma ham per portion

PER SERVING

483 kcalories, protein 15g, carbohydrate 61g, fat 22 g, saturated fat 5g, fibre 8g, sugar 7g, salt 3 g

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