1-2 ciabatta loaves, sliced
Olive oil
5 cloves garlic
500g mixed-size tomatoes
Handful basil
Balsamic vinegar
Salt and milled pepper
1 jar (250g) PnP artichoke antipasto, drained
3 Tbsp (45ml) chopped mint
1 log (125g) goat’s cheese
100g smoked salmon
1 tub (125ml) PnP cream cheese
2 Tbsp (30ml) chives


Brush bread on both sides with olive oil and toast under a hot grill or over medium coals. Rub with whole garlic cloves.
Roughly chop larger tomatoes and halve smaller ones. Toss in a bowl with torn basil, a glug each of balsamic and olive oil and season. Place in a small serving bowl.
Mash artichokes, mint and goat’s cheese together and place in a serving bowl.
Cut salmon into small ribbons and place cream cheese and chives in a serving bowl.
Invite guests to help themselves to toppings of their choice.

More good ideas:
• Use any selection of PnP antipasto toppings you like.
• Make bruschetta in advance and keep in an airtight container.

Recipe courtesy of Fresh Living Magazine. South Africa’s most successful food magazine. It’s brimming with practical, modern recipes that don’t break the bank.