Sourdough Garlic Bread with Mediterranean vegetables and pesto

Makes 1

Makes 1

Ingredients

6 pitted olives, sliced
2 artichoke hearts, chopped
1 tbsp sliced roast capsicum
2 semi dried tomatoes, sliced
1 tbsp pesto
1 tbsp feta, crumbled

Method

Preheat the oven to 190°C.
Evenly distribute sliced olives, chopped artichokes, sliced roast capsicum, and the semi dried tomatoes in the garlic bread then sprinkle the feta.
Bake in the preheated oven for 9-10 minutes so the cheese has begun to soften and brown.
Drizzle the pesto on top and serve immediately for best results.