Artichoke & Red Pepper Bruschetta

DSC_0018This dish was inspired by Rachel Allen. In her Easy Meals Book she has a ‘Store Cupboard’ Section and within this is a recipe where she mixes jarred artichoke, pepper and sundried tomato for a super easy Artichoke Salad. I’ve adapted this a little and changed the ingredients slightly and served it on some toasted ciabatta as a bruschetta. It relies mainly on ingredients that it’s likely you will already have in the house, simply chop them all up, mix in the dressing ingredients and serve! Perfect for a quick meal, only takes about 10 minutes to do from start to finish. It has real bursts of Mediterranean flavour, and I like to eat it imagining I’m sat on a sun drenched Italian balcony, rather than in dreary England!

Serves 4 as a starter, or 2 as a light lunch or supper.


  • about half of a jar of Artichokes in Olive Oil, choppedDSC_0013
  • 1 red pepper from a jar of roasted red peppers in oil, chopped
  • 10-12 cherry/plum/heritage tomatoes, quartered
  • 1 small red onion, finely chopped
  • 1 tbsp pesto
  • 1 clove garlic, peeled and halved
  • 4 slices ciabatta bread, about 1cm thick
  • 2 tsp sherry vinegar
  • 3 tsp olive oil
  • sea salt and black pepper to taste


  1. Heat a griddle pan on the stove. drizzle a small amount of olive oil over the slices of bread. When the pan is hot, put in the slices of bread.DSC_0016
  2. Whilst the bread is char grilling. Chop all the tomatoes, onion, artichoke and pepper as described above and mix together in a bowl.
  3. Add in the pesto, vinegar and oil and give everything a good stir. Remember to keep an eye on the bread and turn over when toasted on one side!!
  4. Season to taste with sea salt and cracked black pepper and stir again
  5. Take the bread out of the pan and rub with the halved garlic clove to impart some flavour into the bread.
  6. Serve up the mixture onto the ciabatta slices and serve straight away.

DSC_0017 DSC_0019

Happy Eating ๐Ÿ™‚

3 thoughts on “Artichoke & Red Pepper Bruschetta

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