Artichoke and Cumin Crostini

Artichoke and Cumin Crostini


1 person made this

Crostini or bruschetta? Either way these versatile toasts snacks can be a snack, a light meal or finger food.

Herbie's Spices New South Wales, Australia

Serves: 6 

  • 480g marinated artichoke hearts, drained
  • 1 small tomato
  • 1-2 tablespoons olive oil
  • 20 black or kalamata olives, pitted and chopped
  • 1 teaspoon Herbie's Spices Chilli Powder or to taste
  • 2 teaspoons Herbie's Spices Ground Cumin Seed
  • 1 small clove garlic, finely chopped
  • salt and pepper to taste
  • 2 teaspoons lemon juice or to taste
  • ciabatta or sourdough bread, sliced
  • extra olive oil

Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Chop the drained artichoke hearts finely. Peel, seed and finely chop tomato.
  2. Heat oil in pan, add artichokes, olives, tomato, chilli, cumin, garlic and salt and pepper.
  3. Stir to combine and heat through, adding a little water if needed to combine the ingredients.
  4. When tomato has softened, add a squeeze of lemon juice and process mixture to a fairly chunky puree.
  5. Brush slices of bread with olive oil and toast both sides under grill.
  6. Top each slice with artichoke mixture and serve immediately.

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