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Antipasti bruschetta recipe

4 ratings

Find a spot in the sun and dish up some summer flavours. This antipasti bruschetta is made with minimal cooking and jarred veg. We like ours with a dollop of ricotta and pesto. See method

Serves 4
15 mins to prepare
254 calories / serving

Ingredients

240g stone-baked white baguette
1 garlic clove, halved
1 tsp olive oil

For the bases

50g ricotta
10g classic green pesto
2 salad tomatoes, deseeded and chopped
5g fresh basil, leaves torn
½ tsp olive oil

For the toppings

285g jar artichoke antipasti
285g jar Italian roasted red pepper antipasti
280g jar chargrilled mixed antipasti
140g tub Italian pitted Nocellara olives

Each serving contains

Energy
1065kj
254kcal 13%
Fat
11g 15%
Saturates
2g 10%
Sugars
6g 7%
Salt
1.9g 31%

of the reference intake
Carbohydrate 29.4g Protein 7.3g Fibre 4.9g

Method

Cut the bread into 12 slices at an angle. Toast lightly under the grill or with a griddle pan. Rub the cut side of the garlic clove lightly over the toast; discard or save for another recipe. Brush a little olive oil over the toasts and arrange on a platter.
Put the ricotta in a bowl and fold through the pesto to ripple. In a separate bowl, stir together the tomatoes, basil and oil; season. Divide the bases between the toasts, then top each with antipasti to serve.

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