Artichoke and feta bruschetta
This delicious spin on traditional bruschetta is a perfect starter for a summer barbecue.
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Cooking tools:
- Grill
- Pastry brush
- Chef's knife
- Cutting board
- Mixing bowl
Ingredients
- 1 loaf ciabatta bread
- 1/4 cup extra-virgin olive oil
- 1 clove garlic, crushed
- 2 340g jars artichoke hearts in oil, drained, sliced
- 150 grams feta cheese, crumbled
- 2 tablespoons extra-virgin olive oil, extra fresh basil leaves
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