What You Need1 baguette
1. Drain artichokes and cut in half. Toss in a small bowl with a splash of extra-virgin olive oil, lemon zest and a squeeze of lemon juice. Set aside to marinate (at least 20 minutes).
2. Cut baguette diagonally into ½ cm-thick slices. Drizzle with extra-virgin olive oil and char-grill, barbecue or toast under the grill until both sides are golden (if barbecuing, slice the baguette thicker). While still warm, rub each piece of baguette with the raw clove of garlic.
3. Place bread on platter, top with rocket, marinated artichokes and drape with prosciutto, then drizzle with remaining oil from marinade. Eat immediately.
Tip of the week:Interested in raising funds to fight women’s cancer? Throughout October, Girls Night In is encouraging women to spend a night at home with friends and to donate to the Cancer Council what would have been spent on a night out at a restaurant. This bruschetta would be a great appetiser to kick off the night. For more details, head to girlsnightin.com.au.
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