Artichoke and Tomato Bruschetta
- Serves:
- 4
- Ready in:
- 15 to 30 mins
Method
- 1
Heat 1 tbsp oil, add the onion and gently fry.
- 2
Add the borlotti beans, heat through and mash roughly. Meanwhile, cut the ciabatta into eight thick slices.
- 3
Preheat a ridged griddle pan or BBQ. Toast the ciabatta until scorch lines appear, turn over and toast the second side.
- 4
Rub the toasted ciabatta with garlic, drizzle with the remaining olive oil.
- 5
Top each ciabatta with the mashed borlotti beans, artichokes and diced tomato. Serve immediately, garnished with parsley.
PER SERVING: 14.5g FAT (Excluding extras)
Artichoke and Tomato Bruschetta was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
New recipes
Chocolate Peanut Butter Cups
- Serves:
- 24
- Ready in:
Pick-me-up in a Glass
- Serves:
- 2
- Ready in:
Mediterranean Couscous
- Serves:
- 2
- Ready in:
sign up to our
follow us on twitter!
- 1
Heat 1 tbsp oil, add the onion and gently fry.
- 2
Add the borlotti beans, heat through and mash roughly. Meanwhile, cut the ciabatta into eight thick slices.
- 3
Preheat a ridged griddle pan or BBQ. Toast the ciabatta until scorch lines appear, turn over and toast the second side.
- 4
Rub the toasted ciabatta with garlic, drizzle with the remaining olive oil.
- 5
Top each ciabatta with the mashed borlotti beans, artichokes and diced tomato. Serve immediately, garnished with parsley.
PER SERVING: 14.5g FAT (Excluding extras)
Artichoke and Tomato Bruschetta was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
