Ingredients

1 loaf ciabatta bread

1/4 cup extra-virgin olive oil

1 clove garlic, crushed

2 340g jars artichoke hearts in oil, drained, sliced

150 gram feta cheese, crumbled

2 tablespoon extra-virgin olive oil, extra fresh basil leaves

Method

Artichoke and fetta bruschetta

1.Cut bread into 1.5cm slices; halve any large slices crossways. Brush both sides with combined oil and garlic. Toast bread on heated, oiled barbecue until browned lightly both sides.

2.Top toast with artichokes and feta; drizzle with extra oil and sprinkle with basil.

Bruschetta is best made just before serving. You can buy artichoke hearts from delicatessens; you will need about 400g of drained artichokes.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Artichoke and fetta bruschetta

Related stories