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(4 ratings)

Prep: 15 mins


Serves 4
Pick your favourite toppings and serve up a fun light supper, suitable for veggies and non-veggies

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal483
  • fat22g
  • saturates5g
  • carbs61g
  • sugars7g
  • fibre8g
  • protein15g
  • salt3g
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For the artichoke topping

  • 400g can artichoke heart in water, drained
  • zest ½ lemon and squeeze juice



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • small handful basil or mint, roughly chopped



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 1 garlic clove, chopped
  • drizzle olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

For the walnut topping

  • 50g walnut halves, toasted
  • 140g ricotta



    Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…

  • 1 tbsp grated Parmesan or veggie alternative



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • squeeze lemon juice

To serve

  • 100g green olive



    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

  • 100g semi-dried tomatoes



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 2 handfuls rocket



    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

  • rustic loaf (400g), cut into chunky slices

Make it non-veggie

  • 2 slices Parma ham per portion


  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.

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Comments (5)

jhonclark's picture

Chocolate Macadamia Nut Cheesecake Serves:Serves 8
CarbsPerServing:Approx. 2.6 to 3.0 carbs per slice
Prep Time:10-15 mins--minus time for cream cheese to sofen
1 8 0z pk cream cheese 1 egg
1 cup sour cream 1/3 cup (each)of 3 artifical sweetners.
1/2 cup macadamia nuts unsalted 4 ozs. pre-melted unsweetned chocolate.
Pam spray.

How to Prepare:
Cream cheese needs to be softened (set out about 2 hrs). Add sour
cream, sweetners, egg and pre-melted chocolate in medium bowl and
blend with hand mixer. Add softned cream cheese. Blend well. Add
nuts. Pour into pie pan that has been sprayed with Pam spray. Cook
in 325 degree oven for 1/2 hr. Turn off the oven and let set in oven
for 45 mins. Take out and cool in refrigerator.

designer's picture

Made the artichoke topping and went no further. It really was quite disgusting and went straight in the bin. Might just have been eating raw garlic

Barbora Briss's picture

Me and my husband love it! Great bruschettas!

bethanygrotto's picture

I made this for my boyfriend on our first dinner date cooked by me and he loved it, the different toppings made it a very enjoyable starter and the walnut one was particularly good. I'm not keen on artichoke but even I liked this! It works very well with Parma ham

last edited: 15:30, 21st Jun, 2013
nashbolt's picture

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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