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For the artichoke topping

For the walnut topping

To serve

Make it non-veggie

  • 2 slices Parma ham
    per portion

Nutrition: per serving

  • kcal483
  • fat22g
  • saturates5g
  • carbs61g
  • sugars7g
  • fibre8g
  • protein15g
  • salt3g
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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.

RECIPE TIPS
TIP

Wipe the chopper with kitchen roll between each topping but don't worry about washing it. If you have any leftover toppings, they work really well stirred through pasta.

Recipe from Good Food magazine, February 2011

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Comments, questions and tips (4)

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Overall rating

A star rating of 4.2 out of 5.5 ratings

designer

A star rating of 1 out of 5.

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

A star rating of 5 out of 5.

Me and my husband love it! Great bruschettas!

bethanygrotto

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

nashbolt

A star rating of 5 out of 5.

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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