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Artichoke Bruschetta

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“Bon Appétit | January 1999 by Harriet Tupler, Plantation FL”
READY IN:
17mins
SERVES:
8
YIELD:
16 pieces
UNITS:
US

Ingredients Nutrition

  • 1 (6 ounce) jar marinated artichoke hearts, drained, patted dry, chopped
  • 12 cup grated romano cheese
  • 13 cup finely chopped red onion
  • 5 -6 tablespoons mayonnaise
  • 16 rounds french bread (1/4 in thick)

Directions

  1. Place first 3 ingredients in bowl. Mix in enough mayonnaise to form thick spread.
  2. Preheat broiler. Top bread rounds with spread. Arrange bruschetta on baking sheet. Broil until spread is heated through and begins to brown, about 2 minutes.

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