Bruschetta topped with mixed antipasti is a delicious way to use up all those half filled jars in the fridge.
- Thinly sliced bread - baguette or ciabatta work well - I used the remains of day before yesterday's white loaf
- Good glug olive oil - medium quality
- Mixed Antipasti - mine were feta stuffed peppers - olives and artichokes
- Salt and Pepper to taste
Firstly place your griddle pan onto the highest ring on the hob to allow it to get really hot.
Meanwhile pour the olive oil onto a plate and press both sides of the bread in it to coat.
Roughly chop the antipasti and tomato and mix well. Season to taste. I added chives from my window box.
When the griddle is hot really hot toast the bread on it. Press it down well with a spatula so you get good grill marks. Flip the bread over to toast the other side.
Serve the antipasti and tomato mix atop the toasted bread. Liberally season with sea salt.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Serving: 1serving | Calories: 677kcal | Carbohydrates: 125g | Protein: 22g | Fat: 8g | Saturated Fat: 2g | Sodium: 1532mg | Potassium: 275mg | Fiber: 6g | Sugar: 2g | Calcium: 195mg | Iron: 7.3mg