12 ciabatta slices, toasted
1 clove garlic, skinned and halved
2 red peppers, roasted, deseeded and sliced
100g artichoke hearts, sliced
A generous handful of basil leaves
Olive oil, extra virgin
Salt and pepper
Rub the toasted ciabatta with garlic. Then drizzle with a little olive oil and season with salt and pepper.
Arrange the peppers and artichokes over the bruschetta. Tear the basil leaves and scatter over.
Drizzle with a little more olive oil and serve immediately.