Artichoke and black garlic bruschetta

A very interesting tapa using black garlic.

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 x 150g jar of antipasti artichokes (drained).
• 1 flame roasted red pepper from a jar (drained and seeds removed)
• 3 cloves of peeled black garlic (plus one extra to rub into the bread)
• 1 teaspoon of tomato puree
• 2 thin slices of red chilli
• The juice of half a lemon
• 2 tablespoons of olive oil
• Salt and black pepper
• Small handful of fresh parsley
• 1 Small French loaf

Method

1. Place the ingredients (with the exception of the olive oil and French loaf) into a blender.
2. Blend together.
3. Blend in the olive oil to the consistency of your choice.
4. Season with salt and black pepper.
5. Warm the French bread.
6. Cut into slices. Drizzle over some extra virgin olive oil and rub a clove of black garlic all over the slices.
7. Put the artichoke and black garlic paste on top.
8. Scatter with fresh basil leaves.

Variations

• Roast your own peppers

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This recipe originated from the recipe section of Black Garlic and is by Angie Redgate

Many thanks to Black Garlic and Angie Redgate for kindly giving Cookipedia permission to use the recipes from their website.

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