This 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, chopped
- 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
- 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.
- Whilst the bread is char grilling. Chop all the tomatoes, onion, artichoke and pepper as described above and mix together in a bowl.
- 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!!
- Season to taste with sea salt and cracked black pepper and stir again
- Take the bread out of the pan and rub with the halved garlic clove to impart some flavour into the bread.
- Serve up the mixture onto the ciabatta slices and serve straight away.
Happy Eating 🙂