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.Note