Artichoke & Tomato Bruschetta
This recipe offers a delightful combination of textures and flavors. With savory borlotti beans, tender artichoke hearts, and a fragrant mix of diced tomatoes and onions, each bite is a symphony of tastes. All of these delicious elements come together on slices of toasted ciabatta, adding a satisfying crunch to this Mediterranean-inspired dish. The finishing touch of chopped parsley adds a pop of freshness to elevate this simple yet scrumptious creation. Enjoy this dish as a flavorful appetizer or a light meal that is sure to impress your taste buds.
— Constant Cookbook
Ingredients
- 410g can artichoke hearts, drained and quartered
- 410g can borlotti beans, drained
- 1 small ciabatta
- 2 plum tomatoes, finely diced
- 1 small onion, finely chopped
- 3 Tbsp olive oil
- 2 cloves garlic
- 1 Tbsp chopped parsley for garnish
Instructions
- Heat 1 Tbsp oil in a deep sided frying pan or wok, add the onion and fry until golden.
- Add the borlotti beans, heat through and roughly mash.
- Cut the ciabatta into eight thick slices.
- Preheat a ridged griddle pan or BBQ. Toast the ciabatta until scorch lines appear, turn over and toast the second side.
- Rub the toasted ciabatta with garlic, drizzle with remaining olive oil, arrange on a serving dish.
- Top each ciabatta with the mashed borlotti beans, artichokes and diced tomato.
- Serve immediately, garnished with parsley.
Yield
Serves 4
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