Pick your favourite toppings and serve up a fun light supper, suitable for veggies and non-veggies
Ingredients
For the artichoke topping
- 400g can artichoke heart in water, drained
- zest ½ lemon and squeeze juice
- small handful basil or mint, roughly chopped
- 1 garlic clove, chopped
- drizzle olive oil
For the walnut topping
- 50g walnut halves, toasted
- 140g ricotta
- 1 tbsp grated parmesan or veggie alternative
- squeeze lemon juice
To serve
- 100g green olive
- 100g semi-dried tomatoes
- 2 handfuls rocket
- rustic loaf (400g), cut into chunky slices
Make it non-veggie
- 2 slices Parma ham per portion
Method
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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.