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Ingredients
Method
- 300g roasted yellow capsicums in oil, drained and sliced
- 180g chargrilled artichoke hearts in oil, drained and chopped
- 2 tsp shredded basil
- 2 tsp balsamic vinegar
- Salt and pepper
- Sliced sourdough
- 1 garlic bulb
- Drizzle of olive oil
- Preheat the grill. Rub the sliced sourdough with the garlic bulb and drizzle with olive oil. Season with salt and pepper, and grill until toasted.
- Meanwhile, mix the artichokes and capsicums together in a bowl. Season well, then toss in a little of the oil from the jar and the basil leaves and vinegar. Serve immediately with the grilled bread.
10 mins
6 serving
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