Community Pick
Artichoke Bruschetta
photo by erinj
- Ready In:
- 17mins
- Ingredients:
- 7
- Yields:
-
8 tapa servings
ingredients
- 1 (6 1/2 ounce) jar marinated artichoke hearts, drained and chopped
- 1 medium tomatoes, seeds removed and diced
- 1⁄2 cup grated romano cheese or 1/2 cup parmesan cheese
- 1⁄4 cup finely chopped red onion
- 2 garlic cloves, crushed
- 5 tablespoons mayonnaise
- 1 French baguette, cut into 1/3 inch thick slices
directions
- Preheat the broiler.
- Place the bread slices on a baking sheet and toast lightly under the broiler.
- In a medium bowl, mix marinated artichoke hearts, Romano or Parmesan cheese, red onion, crushed garlic, diced tomato and mayonnaise.
- Top the lightly toasted French baguette slices with equal amounts of the artichoke heart mixture being careful to spread the mixture over the entire surface.
- The edges of the bread will tend to burn if not covered by the artichoke mixture.
- Arrange slices in a single layer on the baking sheet.
- Broil in the preheated oven 2 minutes, or until toppings are bubbly and lightly browned.
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Reviews
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This was yummy. I made it for our book club dinner and got many requests for the recipe. I toasted the bread several days in advance and when I used it it had become soft. I doubled the recipe and it was enough to generously cover a long French baguette (probably 2ft). Thanks for sharing. Made for Best of 2013 tag.
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Tweaks
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Terrific bruschetta! We especially liked the extra little zing from the red onion. Since 'real' tomatoes aren't in season here, I just mixed the other ingredients and then laid julienned slices of sun-dried tomatoes on top of each piece. Instead of a baguette, I used Italian bread for meal-sized portions instead of appetizers. It made a simple soup-and-salad dinner seem really special!
RECIPE SUBMITTED BY
I moved to Spain about 2 years ago from San Diego after I retired. I am now living my dream of living the Sapnish culture.
I love to cook and especially like Spanish food. I intend to share some of the recipes with you over the next weeks. Would love to hear from anyone interested in Spain.
Ron Brown