Build-your-own-bruschettas

• can artichoke heart400g g

  in water, drained

• zest ½ lemon↗

  and squeeze juice

• small handful basil↗

  or mint, roughly chopped

• garlic clove↗1

  chopped

• drizzle olive oil
• walnut halves↗50g g

  toasted

• ricotta↗140g g
• grated parmesan1 tbsp tbsp

  or veggie alternative

• squeeze lemon juice
• green olive↗100g g
• semi-dried tomatoes↗100g g
• handfuls rocket↗2
• rustic loaf

  (400g), cut into chunky slices

• slices Parma ham↗2

  per portion

Step-by-step instructions

1. 1

   For each topping, use a mini chopper or hand blender to pulse each set of ingredients for 1 min to make a rough paste, then season and scrape into two serving bowls. Arrange on a platter with the olives, tomatoes and rocket. Toast the bread slices and pile these alongside, plus some Parma ham if using. Bring to the table and let everyone dig in and assemble their own supper.