Artichoke Chilli Bruschetta

    Artichoke Chilli Bruschetta

    1save
    20min


    1 person made this

    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

    Ingredients
    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

    Directions
    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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