Bruschetta artichoke and olive

Name: bruschetta artichoke and olive
Cook time: 10 min
Total time: 10 min
Yield: 10
Cuisine: Italian
Ingredients: 1 ciabatta bread; 4 el olive oil; 1 toe garlic halved; 1 look artichoke hearts (400 g), drained; 1 tl oregano; little pot sun ripened olives a 180 g; 1 little pot tomato Tapenade 140 g

A tasty Italian recipe. The vegetarian starter contains the following ingredients: ciabatta (bread), olive oil, garlic (halved), artichoke hearts ((400 g), drained), oregano, sun-ripened Taggia olives (a 180 g) and tomato tapenade (140 g).

1 tl oregano
Little pot sun ripened olives a 180 g
1 little pot tomato Tapenade 140 g

Directions

Preheat the oven to 200 ° C. Cut the caps of the ciabatta, which are not used. Cut the bread into 10 slanted slices. Sprinkle the top with 2 tbsp oil. Roast the bread on a grid in the oven for 8 minutes. Rub the grilled rolls lightly with a 1/2 toe of garlic and place on a plate.
Meanwhile, cut the artichoke hearts into quarters and put them in a bowl. Slice the rest of the garlic. Add the rest of the oil, chopped garlic, oregano and olives to the artichoke hearts. Spoon and leave to marinate for 5 minutes.
Brush the bruschette with the tapenade and spread the artichoke hearts over it. Serve immediately.