Artichoke Chilli Bruschetta

Artichoke Chilli Bruschetta


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

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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