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  • Bruschetta with Prosciutto, Artichokes and Rocket

    1 vote
    Bruschetta with Prosciutto, Artichokes and Rocket
    Servings: 12
    by karen gordon
    3 recipes
    >
    Crusty bread grilled with extra-virgin olive oil and rubbed with fresh garlic: that’s the simplicity of bruschetta. You can top it with just about anything, but keep in mind that simple works best. Diced tomato with basil is a classic, grilled capsicum and olive tapenade is tasty, and salami and feta is delicious. Whatever you decide to serve on your bruschetta, it will make a great appetiser or first course.

    Ingredients

    • 1 baguette
    • 12 thin slices prosciutto
    • 1 x 375g jar artichokes
    • 1–2 cloves garlic
    • 1 lemon
    • Extra-virgin olive oil
    • Handful wild rocket leaves

    Directions

    1. 1. Drain artichokes and cut in half. Toss in a small bowl with a splash of extra-virgin olive oil, lemon zest and a squeeze of lemon juice. Set aside to marinate (at least 20 minutes).
    2. 2. Cut baguette diagonally into ½ cm-thick slices. Drizzle with extra-virgin olive oil and char-grill, barbecue or toast under the grill until both sides are golden (if barbecuing, slice the baguette thicker). While still warm, rub each piece of baguette with the raw clove of garlic.
    3. 3. Place bread on platter, top with rocket, marinated artichokes and drape with prosciutto, then drizzle with remaining oil from marinade. Eat immediately.

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