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(5 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…

    • 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

      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 cheese made from whey and traditionally a by-product of…

    • 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
      Bowl of olives



      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, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    16th Nov, 2015
    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 Effort:Easy Ingredients: 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.
    14th Dec, 2014
    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
    23rd Nov, 2014
    Me and my husband love it! Great bruschettas!
    19th Jun, 2013
    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
    31st Mar, 2013
    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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