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

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

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.