Quick & Easy

Artichoke and feta bruschetta

This delicious spin on traditional bruschetta is a perfect starter for a summer barbecue.
artichoke and fetta bruschetta



Artichoke and fetta bruschetta

1.Cut bread into 1.5cm slices; halve any large slices crossways. Brush both sides with combined oil and garlic. Toast bread on heated, oiled barbecue until browned lightly both sides.
2.Top toast with artichokes and feta; drizzle with extra oil and sprinkle with basil.

Bruschetta is best made just before serving. You can buy artichoke hearts from delicatessens; you will need about 400g of drained artichokes.


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