Name: Bruschetta with Tomatoes or Artichoke Hearts
Ingredients: 8 thick slices of crusty bread; 2-3 cloves garlic, peeled and halved; 6 Tbsp Lupi Extra Virgin Olive Oil; 3-4 medium, vine-ripened tomatoes, chopped; Salt and freshly ground black pepper; Fresh basil leaves, torn into pieces; Drizzle of Lupi Balsamic Vinegar (optional); 1 cup of canned artichoke hearts, drained and roughly chopped; Salt and freshly ground black pepper; Fresh basil leaves, torn into pieces

Bruschetta is simply toasted or grilled bread, rubbed with garlic and sprinkled with olive oil, then topped with a variety of toppings. The best bread to use is a crusty Italian loaf. A French stick sliced on the diagonal is a good alternative.

SERVINGS 4

PREPARING THE BRUSCHETTA

8 thick slices of crusty bread

2-3 cloves garlic, peeled and halved

6 Tbsp Lupi Extra Virgin Olive Oil

TOMATO TOPPING

3-4 medium, vine-ripened tomatoes, chopped

Salt and freshly ground black pepper

Fresh basil leaves, torn into pieces

Drizzle of Lupi Balsamic Vinegar (optional)

ARTICHOKE TOPPING

1 cup of canned artichoke hearts, drained and roughly chopped

Salt and freshly ground black pepper

Fresh basil leaves, torn into pieces

RECIPE INSTRUCTIONS

PREPARING THE BRUSCHETTA

Toast or grill the bread until browned on both sides. Rub one side of each piece with the cut garlic. Arrange on a platter and sprinkle with the Lupi Mild Olive Oil. Spoon on your chosen topping and serve immediately.

TOMATO TOPPING

Place the chopped tomatoes with their juice in a small bowl. Season with salt and pepper, and stir in the basil. Drizzle in a little Lupi Balsamic Vinegar if desired. Allow to stand for 10 minutes before use.

ARTICHOKE TOPPING

Place the chopped and drained artichokes in a small bowl. Season with salt and pepper, and stir in the basil. Allow to stand for 10 minutes before use.