Bruschetta with Artichokes and Olives (barbecue version)
Preparation time 5 minutes
Cooking time 5 minutes
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)
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.
© Cordon Vert Vegetarian Cookery School.
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