Artichoke, feta and sundried tomato bruschetta

It is Friday and spirits are high.

To tell you the truth, I am dealing with my first-ever sinus infection and I feel like my whole face is a time bomb waiting to explode, but the week end is nearing, tomorrow evening F and I are going out on the town with friends and after two weeks of rain the weather should be getting better. So I am a happy gal.

This week end I am leaving you with a recipe for a delicously addictive bruschetta (pronounced brusketta, not brushetta please!) that you can easily store in your pantry for whenever the craving hits or unexpected guests ring your door bell.  Well, to be honest it is not technically bruschetta, because it does not involve garlic, fresh tomatoes and copious amounts of delicious extra virgin olive oil etc. But there certainly is a crunch and lots of flavor. You can have it with a salad for a light lunch or prepare it alongside other dishes if you are planning a brunch. You can make it bite size and serve it with drinks for an aperitivo. You can eat the leftovers with a spoon directly out of a bowl standing in front of your fridge at 3:00a.m. for all I care.  

Just make it! Have a great week end.

Ingredients

feta cheese

sundried tomatoes

artichoke hearts (canned or frozen)

pepper

crusty bread

This is another one of those ideas rather than recipes, so I did not specify quantities. It depends how many people you are making it for and how much of each ingredient you want. You can obviously add ingredients (kelemata olives, garlic?) or swap them, but this combination was outstanding. I used a standard sized package of feta, one jar of artichokes (about eight smallish ones, the simple kind preserved in water, not the fancy expensive kind preserved in olive oil) and a handful of sundried tomatoes preserved in olive oil. I blended the tomaotes and artichokes together, keeping them a little chunky while heating some bread in the oven. I then added some crumbled feta to the mixture, using a fork to break it down. When the bread was warm and crunchy, I spread the mixture on it, drizzled it with some of the umami-rich oil from the tomatoes and dusted it with freshly ground black pepper. Heaven.

I was inspired to make this by a picture I saw a little while ago on Foodgawker that I just can't seem to find anymore. I would love to link back to you if you know who you are!