Bruschetta with Artichokes and Olives (barbecue version)
Barbecue Recipe
This recipe is egg free This recipe is dairy free Suitable for vegans
Preparation notes

Serves 8
Preparation time 5 minutes
Cooking time 5 minutes

Ingredients

400g jar artichoke hearts, drained
16 kalamata olives, pitted and finely chopped
2 cloves garlic, crushed
1/2 tsp crushed dried chilli flakes
15g fresh mint, finely chopped
15g fresh parsley, finely chopped
2 lemons, juice only
50ml olive oil
8 large slices pain de campagne bread (crusty, white loaf)

Method
 
1. Roughly quarter the artichoke hearts and set to one side.
 
2. Place the olives, garlic, chillies, mint, parsley, lemon juice and olive oil into a food processor and blend for two seconds.
 
3. Place the sliced bread onto the grill and toast on one side.
 
4. Take the bread off the grill, turn over and top with the olive mixture and artichokes.
 
5. Place back on the grill to toast the underside.


© Cordon Vert Vegetarian Cookery School.
 
Visit www.vegsoc.org/bbq for our barbecue film and more recipes. 


Bruschetta with Artichokes and Olives (barbecue version)

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