Roasted artichoke and pepper bruschetta


1 ciabatta

1 red pepper, thinly sliced

2 tbsp olive oil (from jar of artichokes)

12 slices salami

4 tbsp tapenade

1 jar roasted artichokes in olive oil, drained and sliced


1. Preheat broiler and line bottom of broiling pan with foil. Cut ciabatta into 12 slices on diagonal, each 1/4 in. thick. Put on broiling pan rack and cook about 1 minute on each side or until golden.

2. While bread is toasting, toss red pepper slices in oil. Remove broiling pan rack with toast still on it and set aside. Put pepper slices in single layer to one side of foil-lined pan and cook 3 minutes. Add salami to other side and broil 2-3 minutes or until peppers are lightly singed and salami slices start to crisp.

3. Meanwhile, stir contents of tapenade jar to blend in oil, then thinly spread onto toasts. Place pepper and artichoke slices on each piece, then top with crispy salami. Return to broiler to heat through. Serve at once.

Serves 4

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