Artichoke Chilli Bruschetta

    20 minutes

    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.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (0)