Rustic Artichoke & Pesto Bruschetta
A simple gluten-free bruschetta with a rustic artichoke spread, fresh tomato relish and basil pesto. Perfect for a light lunch, starter or snack.
Ingredients
- 2 slices BFree Rustic Oat Loaf, cut in half
Artichoke Spread
- 1 jar artichoke hearts
- 5 cloves garlic
- Olive oil
- Salt
- Black pepper
- Fresh thyme
Tomato Relish
- 4 vine-ripened tomatoes, diced
- Fresh basil, chopped
- Olive oil
- Salt
- Black pepper
Basil Pesto
- Homemade preferred(basil, pine nuts, garlic, Parmesan, and olive oil)
To Garnish
- Fresh basil, finely sliced (chiffonade)
All ingredients shown in metric. Imperial measurements shown on right for reference.
Preparation
15
minutes
Cooking
10
minutes
Method
In a food processor, pulse the artichoke hearts, garlic, olive oil, salt, black pepper and fresh thyme until just combined. Leave the mixture slightly chunky for a rustic texture.
In a bowl, combine the diced tomatoes, chopped basil, olive oil, salt and black pepper. Gently fold everything together to keep the tomatoes intact.
Spread a generous layer of the artichoke spread over each slice of BFree Rustic Oat Loaf, followed by a layer of basil pesto.
Place the bread in a preheated oven at 205°C and bake for 7–10 minutes, or until the bread is toasted and the toppings are warmed through. Alternatively, use a toaster oven.
Remove from the oven and spoon the fresh tomato relish over each slice.
Finish with a sprinkle of finely sliced fresh basil and serve immediately.
Nutritional & Dietary
Dairy Free
Gluten Free
Wheat Free
Egg Free
Crustacean Free
Molluscs Free
Celery Free
Lupin Free
Peanut Free
Oat Loaf
As used in this recipe
