Artichoke & Tomato Bruschetta
- Preparation and cooking time
- Total time
- More effort
- Serves 4
Ingredients
- 410g can artichoke hearts, drained and quartered
- 410g can borlotti beans, drained
- 1 small ciabatta
- 2 plum tomatoes, finely diced
- 1 small onion, finely chopped
- 3 Tbsp olive oil
- 2 cloves garlic
1 Tbsp chopped parsley for garnish
- 1 Tbsp chopped parsley for garnish
Method
- STEP 1Heat 1 Tbsp oil in a deep sided frying pan or wok, add the onion and fry until golden.
- STEP 2Add the borlotti beans, heat through and roughly mash.
- STEP 3Cut the ciabatta into eight thick slices.
- STEP 4Preheat a ridged griddle pan or BBQ. Toast the ciabatta until scorch lines appear, turn over and toast the second side.
- STEP 5Rub the toasted ciabatta with garlic, drizzle with remaining olive oil, arrange on a serving dish.
- STEP 6Top each ciabatta with the mashed borlotti beans, artichokes and diced tomato.
- STEP 7Serve immediately, garnished with parsley.
