10-30 minutes 4 servings 600 kcal or less artichoke artichoke heart artichoke hearts bruschetta bruschettas brushetta crostini toppings easy garlic clove garlic cloves italian starter recipes lemon lemons loaf loaves mains no-cook olive olives parmesan platter quick ricotta sharing food vegetarian walnut walnut half walnut halves

Ingredients

400g can artichoke heart in water, drained

zest ½ lemon and squeeze juice

small handful basil or mint, roughly chopped

1 garlic clove , chopped

drizzle olive oil

50g walnut halves , toasted

140g ricotta

1 tbsp grated parmesan or veggie alternative

squeeze lemon juice

100g green olive

100g semi-dried tomatoes

2 handfuls rocket

rustic loaf (400g), cut into chunky slices

2 slices Parma ham per portion

Method

For each topping, use a mini chopper or hand blender to pulse each set of ingredients for 1 min to make a rough paste, then season and scrape into two serving bowls. Arrange on a platter with the olives, tomatoes and rocket. Toast the bread slices and pile these alongside, plus some Parma ham if using. Bring to the table and let everyone dig in and assemble their own supper.

Build-your-own-bruschettas

Ingredients

Method