175 g (6 oz) flame-roasted red peppers, drained and sliced
2 tablespoons toasted pine nuts
100 g (3 1/2 oz) reduced-fat feta cheese (optional)
400 g (13 oz) can artichokes in water, drained
125 g (4 oz) ricotta or extra-light cream cheese
1 tablespoon lemon juice
salt and pepper
Heat a ridged griddle pan over a high heat and toast the sliced bread for 1–2 minutes each side until toasted and lightly charred. Rub the toast with the cut edges of the garlic clove, if liked.
To make the artichoke paste, put the artichokes in the small bowl of a food processor or blender and pulse until roughly chopped and textured. Add the ricotta and lemon juice and pulse to a paste. Season with salt and pepper.
Spread the artichoke paste over the slices of toast and top the paste with the roasted peppers. Sprinkle over the toasted pine nuts, crumble over the feta, if using, and serve.