Tuesday, June 9, 2009

Artichoke bruschetta

It never fails that as I'm planning a meal, I neglect to think about snacks and appetizers for our guests to nibble on as the final touches are put on our meal. Dessert is covered from the get-go. In fact, I usually have dessert figured out before the main meal! Focusing on the dessert and entree typically leave me scrambling at the last minute for a good appetizer. Here's my solution and I hope it quickly becomes yours!

Artichoke Bruschetta
1 bag pre-sliced baguette (or slice a whole baguette into 1-inch slices)
1 jar marinated artichoke hearts - drained and diced (I use kitchen sheers and cut them right in the jar
5 T red onion - finely chopped
3 T mayonnaise
1/3 c. parmesan cheese - grated
1/8 c. mozzarella cheese - grated
Fresh ground black pepper (to taste)

  1. Place bread in a single layer on a jelly roll pan.
  2. Lightly drizzle bread with olive oil.
  3. Combine the remaining ingredients in a medium-size bowl and stir until well combined.
  4. Place a heaping spoonful of artichoke mixture on each piece of bread - slightly smooshing it with the back of the spoon to evenly distribute the topping.
  5. Place under broiler until the cheese melts and begins to brown.
  6. Serve warm.

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