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Antipasti bruschetta
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5 from 1 vote

Antipasti Bruschetta

Bruschetta topped with mixed antipasti is a delicious way to use up all those half filled jars in the fridge.
Servings: 1
Prep Time15 mins
Cook Time5 mins
Total Time20 mins


  • 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
  • Tomato
  • 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
Course: Starter
Cuisine: Italian
Keyword: Antipasti Bruschetta & Pesto Salad Dressing, pesto salad