Artichoke and red pepper bruschetta

Catherine Fulvio shows how a couple of antipasti staples can be quickly turned into a smart party starter
By Catherine Fulvio
Artichoke and red pepper bruschetta
  • Rating:
  • Serves: makes 12
  • Cook Time: 5 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 12 slices ciabatta bread
  • 1 cloves garlic, peeled and halved
  • extra virgin olive oil, for drizzling
  • 1 large handfuls leaves of basil
  • 2 roasted red peppers, seeds removed, sliced
  • 100 g roasted or preserved artichoke hearts, sliced
  • rocket, to serve


1. Toast the ciabatta, then rub each slice with the cut sides of the garlic. Drizzle with a little olive oil and season with salt and pepper. Tear the basil leaves into small pieces and scatter over.

2. Arrange the peppers and artichokes over the bruschetta. Drizzle with a little more olive oil and serve immediately on a bed of rocket.

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