Artichoke and Cumin Crostini

    25 minutes

    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
    1 person made this

    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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