Antipasti bruschetta recipe
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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. Ideal for a simple starter, light lunch or savoury snack, this attractive platter tastes as good as it looks!
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 254.0kcal
- Fat
- 11g
- Saturates
- 2g
- Salt
- 1.9g
- Sugars
- 6g
of the Reference intake
Carbohydrate 29.4gProtein 7.3gFibre 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.
- See more Italian recipes
Birra Moretti L'Autentica and Birra Moretti Sale Di Mare are brewed in the UK. Birra Moretti Zero is brewed in the Netherlands. Birra Moretti Zero contains ≤ 0.05% ABV.
