Description
A specific take at the conventional dish, this Artichoke Bruschetta gives the real fresh tomato, garlic, onion and basil combination a fresh update with creamy artichoke hearts and grated Parmesan.
Ingredients
- 70 grams Tomato, Finely Diced
- 20 grams Red Onion, Finely Diced
- 20 grams Artichoke Hearts, Chopped
- 1 teaspoon Olive Oil, Plus More For Drizzling
- 8 leaves Basil Finely Chopped
- 2 cloves Garlic, Crushed
- 3 slices (1cm Thick) Bread, Sliced Diagonally From A Small Baguette
- 10 grams Grated Parmesan
Preparation
Preheat oven to 180ºC (355ºF). In a bowl, mix finely diced tomato, onion, chopped artichokes and olive oil. Add basil and crushed garlic. Combine the whole lot nicely.
Add sliced bread to a baking tray and drizzle with olive oil. Place inside the middle of the oven for around 3–five mins, keeping an eye on it to make certain it doesn’t burn.
Top bread with tomato combination and a dusting of Parmesan. Serve right now.
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