Name: Bruschetta with ricotta, grilled capsicum and artichoke topping
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1
Cuisine: european
Ingredients: 12 slices Italian-style bread (ciabatta); olive oil spray; 1 large garlic clove, halved; olive oil for drizzling; 450g ricotta; salt and pepper; 1/4 tsp cracked black pepper; 250.00 ml chargrilled red capsicum, torn into small pieces; 250.00 ml marinated artichokes, roughly chopped; 40.00 ml chopped flat-leaf parsley

Bruschetta with ricotta, grilled capsicum and artichoke topping

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Prep Time:
20 minutes

Cook Time:
10 minutes

Total Time:
30 minutes

Perfect vegetarian starter for gatherings or dinner parties.

Ingredients:

12 slices Italian-style bread (ciabatta)
olive oil spray
1 large garlic clove, halved
olive oil for drizzling
450g ricotta
salt and pepper
1/4 tsp cracked black pepper
250.00 ml chargrilled red capsicum, torn into small pieces
250.00 ml marinated artichokes, roughly chopped
40.00 ml chopped flat-leaf parsley

Instructions:

Preheat a stovetop grill or barbecue over high heat. Lightly coat the bread with olive oil spray and grill until golden brown and slightly charred, about 1-2 minutes per side, working in batches if needed.
After grilling, reapply a light mist of oil spray and gently rub each slice with the fresh cut side of garlic.
Combine the ricotta with salt and pepper, then set aside for later use.
Mix the capsicum, artichoke, and parsley in a separate bowl.
Spread the creamy ricotta mixture generously over the crisp bruschetta slices, then layer with the flavorful capsicum and artichoke mixture. Finish with a luxurious drizzle of olive oil and enjoy promptly. Recipe yields 12 servings.

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