Bruschetta with Artichokes and Olives (barbecue version)

  • Serves 8

  • Preparation 5 mins

  • Cooking 5 mins

Bruschetta with Artichokes and Olives (barbecue version)
  • Dairy-Free

  • Egg-Free

  • Vegan


  • 400g can artichoke hearts
  • 16 kalamata olives, pitted and finely chopped
  • 2 cloves garlic, crushed
  • ½ tsp crushed dried chilli flakes
  • 15g fresh mint, finely chopped
  • 15g fresh parsley, finely chopped
  • 2 lemons, juice only
  • 50ml olive oil
  • 8 large slices pain de campagne bread (crusty, white loaf)


  1. Roughly quarter the artichoke hearts and set to one side.
  2. Place the olives, garlic, chillies, mint, parsley, lemon juice and olive oil into a food processor and blend for two seconds.
  3. Place the sliced bread onto the grill and toast on one side.
  4. Take the bread off the grill, turn over and top with the olive mixture and artichokes.
  5. Place back on the grill to toast the underside.

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