• 12 ciabatta slices (toasted)
  • 1 clove garlic (skinned and halved)
  • 2 red peppers (roasted, de-seeded and sliced)
  • 100 g artichoke hearts (sliced)
  • a generous handful of basil leaves
  • olive oil, extra virgin
  • salt and pepper


  • Rub the toasted ciabatta with garlic. Then drizzle with a little olive oil and season with salt and pepper.
  • Arrange the peppers and artichokes over the bruschetta. Tear the basil leaves and scatter over.
  • Drizzle with a little more olive oil and serve immediately.