Artichoke and feta bruschetta

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

  • 20 mins cooking
  • Serves 8
  • Print


Artichoke and feta bruschetta
  • 1 loaf ciabatta bread
  • 1/4 cup extra-virgin olive oil
  • 1 clove garlic, crushed
  • 2 340g jars artichoke hearts in oil, drained, sliced
  • 150 gram feta cheese, crumbled
  • 2 tablespoon extra-virgin olive oil, extra fresh basil leaves


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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