Name: Crostini with fetta, artichokes and rocket
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: Crostini with fetta, artichokes androcket; 1 small_piece (150g) french bread stick, sliced thinly; olive-oil spray; 1 clove garlic, halved; 30 gram baby rocket (arugula) leaves; 1 teaspoon extra virgin olive oil; 1 teaspoon red wine vinegar; 5 drained marinated artichoke hearts (60g), cut into 6 wedges each; 100 gram fetta cheese, crumbled

Ingredients

Crostini with fetta, artichokes androcket

1 small_piece (150g) french bread stick, sliced thinly

olive-oil spray

1 clove garlic, halved

30 gram baby rocket (arugula) leaves

1 teaspoon extra virgin olive oil

1 teaspoon red wine vinegar

5 drained marinated artichoke hearts (60g), cut into 6 wedges each

100 gram fetta cheese, crumbled

Method

Crostini with fetta, artichokes androcket

1.Preheat oven to 180°C (160°C fan forced).

2.To make crostini, spray both sides of bread slices with olive-oil spray, toast on oven tray until browned both sides and crisp. Rub one side of each crostini with cut-side of garlic, place crostini on platter.

3.Combine rocket with oil and vinegar in medium bowl, season to taste.

4.Top crostini with rocket mixture, artichokes and cheese then freshly cracked black pepper.

If you don’t have the time to make the crostini, ready-made crostini can be found in various flavours in most delicatessens and some supermarkets.
Note

Women's Weekly Food