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Antipasti bruschetta recipe

Antipasti bruschetta recipe

8 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


  • 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

  • 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


  1. 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.
  2. 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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