Recipe: Grilled Artichoke Bruschetta


It's antipasto time with this delicious bruschetta recipe. Load up your charred, hot bread with a mix of mozzarella, tomato, basil, garlic, artichoke and shallots. Sounds so simple but after smothering it all in an olive oil dressing and leaving to infuse for an hour, it's anything but!


  • 300 g good quality plum tomatoes
  • 1 small shallot
  • 50 g roasted artichokes
  • 50 g mozzarella (slightly drier is better)
  • 1 clove garlic
  • 1/2 bunch basil
  • 1 tbsp extra virgin olive oil
  • 2 tsp red wine vinegar
  • 1 baguette or a good loaf
  • 1 tbsp extra virgin olive oil
Make the Topping

Step 1

Make The Topping

Deseed the tomatoes and finely dice those, the shallot, the artichokes and the mozzarella. Peel and mince the garlic then add everything to a mixing bowl. Finely chop the basil and add it to the bowl. Pour in the olive oil and the vinegar, then toss everything together and leave at room temperature for an hour.

Grill the Bread

Step 2

Grill The Bread

Heat a griddle pan until it’s very hot. Slice the bread about 1cm thick and press it into the griddle pan. Grill for 2 minutes each side to get nice black grill marks (the black bits are tasty)!

Finish and Serve

Step 3

Finish And Serve

Stir up the the tomato mixture and spoon it onto the bread, drizzle over a little extra oil, then serve up! Makes 10 slices

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