Antipasto with feta

Top fresh turkish bread with smooth feta and full-flavoured vegetables for a quick and easy snack.

<1 cup (100g)> Artichoke Tapenade
<1 x 430g> Turkish bread, cut crossways, halved
<2 x 310g> jars grilled eggplant, drained, chopped
<340g> jar artichokes, drained, chopped
<1 cup (100g)> semi-dried tomatoes, chopped
<2 teaspoons> baby capers, rinsed, drained
<200g> feta cheese, crumbled
Preheat grill on high. Grill cut side of bread for 2 minutes or until browned.
Meanwhile, combine eggplant, artichokes, tomatoes and capers in a bowl.
Top toasted bread with eggplant mixture. Sprinkle with feta. Grill for 3 minutes or until feta is light golden.