Artichoke Chilli Bruschetta

    An easy but impressive bruschetta for lunch, an entree or your next party. Chilli Pasilla powder nicely sets off the artichokes.

    Herbie's Spices

    New South Wales, Australia
    1 person made this

    Serves: 2 

    • 1 (420g) tin artichoke hearts, drained
    • 1-2 tablespoons olive oil
    • 6 black olives, pitted and chopped
    • 1 small tomato, seeded and chopped
    • 1/2 teaspoon Herbie's Spices Chilli Pasilla Powder
    • 2 teaspoons Herbie's Spices ground Cumin Seed
    • salt and pepper to taste
    • 4 thick slices French bread
    • extra olive oil

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Brush the slices of bread with olive oil and toast both sides under a grill.
    2. Chop the drained artichoke hearts finely.
    3. Heat the oil in a pan, add the artichokes, olives, tomato, chilli, cumin and salt and pepper. Cook on medium heat until tomato is softened (about 5 minutes), then process the make a puree.
    4. Stir to combine and heat through, adding a little water if necessary to combine the ingredients.
    5. Top each slice with artichoke mixture and serve immediately.

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