ARTICHOKE BRUSCHETTA
This artichoke bruschetta recipe is reminiscent of the hot artichoke dips served in restaurants. It comes together quickly and can easily be doubled or tripled.-Amy Sauser, Omaha, Nebraska
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first seven ingredients. Cut baguette into 30 slices; top with artichoke mixture. , Place on ungreased baking sheets. Broil 3-4 in. from the heat for 3-4 minutes or until edges are lightly browned.
Nutrition Facts : Calories 78 calories, Fat 4g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 122mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
WHITE BEAN BRUSCHETTA
This fabulous bruschetta has a Tuscan flavor. Quick and easy, I've made it many times to serve when entertaining guests. -Kristin Arnett
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield about 20 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the beans, tomatoes, olives, 4 tablespoons oil, basil, garlic, salt and pepper. Place bread slices on an ungreased baking sheet. Brush with remaining oil., Broil 3-4 in. from the heat until golden, about 1 minute. Spread with cheese; top with bean mixture. Serve immediately.
Nutrition Facts :
WHITE BEAN-ARTICHOKE SPREAD WITH BRUSCHETTA
Steps:
- Preheat a grill.
- Begin by peeling 2 of the artichokes until you get to the hearts. Saute the artichokes in a medium size skillet with olive oil, shallots, thyme, and the white beans on medium high heat for 10 minutes or until softened. Place mixture into a blender and add remaining ingredients, and pulse until all ingredients are blended.
- Heat the vegetable oil in a large pot.
- To make the crisp artichokes, simply cut the tough leaves around the artichokes until you reach the heart, keeping part of the stem. Cut into quarters, toss lightly in flour, and fry until crisp in the oil. Remove from pan, and drain on paper towels.
- To make the balsamic reduction, simply put the balsamic vinegar in a small saucepan on high heat, and reduce down to almost a syrup consistency. Remove from heat, and let cool to room temperature.
- To serve, grill 4 slices of sourdough bread rubbed with olive oil. Place on a serving plate. Top each slice with a few arugula leaves. Lightly spread a spoonful of the pureed artichoke mixture on the bread, and then top with crisp artichoke pieces. Drizzle a little balsamic reduction around bruschetta, and season with salt and pepper.
ARTICHOKE AND BEAN CROSTINI
Provided by Giada De Laurentiis
Categories appetizer
Time 49m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray a baking sheet with vegetable cooking spray
- Lay the prosciutto in a single layer on the prepared baking sheet and bake for 10 to 12 minutes until crispy. Set aside to cool for 10 minutes.
- On another baking sheet, arrange the bread slices in a single layer. Using a pastry brush, brush the bread with 1/4 cup of the oil. Bake until golden, about 12 to 15 minutes.
- In a food processor, combine the artichoke hearts, beans, cheese, basil, lemon zest, lemon juice, salt, and pepper. Pulse until the mixture is chunky. With the machine running, slowly add the remaining 1/4 cup of olive oil. Spoon the artichoke mixture onto the crostini. Crumble the prosciutto and sprinkle on top. Drizzle with oil and serve.
ARTICHOKE AND BEAN BRUSCHETTA
Steps:
- Place an oven rack in the center of the oven and preheat the oven to 375°F. Spray a rimmed baking sheet with vegetable oil cooking spray.
- Lay the prosciutto in a single layer on the prepared baking sheet and bake for 10 to 12 minutes, until crispy. Set aside to cool for 10 minutes.
- On another baking sheet, arrange the bread slices in a single layer. Using a pastry brush, brush the bread with 1/4 cup of the oil. Bake for 12 to 15 minutes, until golden.
- In a food processor, combine the artichoke hearts, beans, cheese, basil, lemon zest, lemon juice, salt, and pepper. Pulse until the mixture is chunky. With the machine running, slowly add the remaining 1/4 cup olive oil and mix until combined but still slightly chunky.
- Spoon the artichoke mixture onto the crostini. Crumble the prosciutto and sprinkle on top. Drizzle with oil and serve.
A TRIO OF BRUSCHETTA
Steps:
- For the white bean: Combine all ingredients in a medium bowl and let sit at room temperature for 30 minutes.
- For the tapenade: Combine all ingredients in a food processor and process until smooth.
- For the fresh tomato: Combine all ingredients in a small bowl and season with salt and pepper to taste.
- For the bruschetta: Brush bread with olive oil on one side and grill oiled side down until golden brown. Top with the white beans, tapenade and tomatoes.
TASTY BRUSCHETTA AND ARTICHOKE CHICKEN
The idea for this resipe came from Kraftfoods. However, it's been tweaked more than a bit and changed into a dish my family enjoys.
Provided by sexymommalucas
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- PREHEAT oven to 400°F.
- Defrost artichoke quarters. Set aside.
- Place tomatoes with liquid in medium bowl. Add garlic, stuffing mix and water; stir just until stuffing mix is moistened. Stir in additional ingredients of mushrooms, onions, basil, balsamic vinegar and salt and pepper. Set aside.
- Mix together 1 teaspoon garlic powder, 1/4 teaspoon salt and 1/8 teaspoon pepper. Sprinkle chicken with mixture; place chicken in a greased 13x9 inch baking dish.
- Top chicken pieces with artichokes and stuffing mixture then sprinkle with mozzarella and parmesan cheeses. Bake for 30 minutes or until chicken is cooked through.
- Garnish with basil sprigs and red pepper flakes if desired.
Nutrition Facts : Calories 357.4, Fat 7.8, SaturatedFat 3.5, Cholesterol 86.2, Sodium 934.4, Carbohydrate 33.1, Fiber 4.4, Sugar 6.7, Protein 38.8
ARTICHOKE BRUSCHETTA
Steps:
- Preheat broiler.
- Arrange bread in 1 layer on a baking sheet, then brush tops with 2 tablespoons oil and season with salt and pepper. Broil until golden brown and transfer to a rack.
- Cut artichokes lengthwise into 1/4-inch-thick slices and cut prosciutto into matchsticks. Cook artichokes and prosciutto in 3 tablespoons oil in a 10-inch heavy skillet over moderately high heat, stirring, until artichokes are golden, about 4 minutes. Add onion and cook, stirring, until softened.
- Add peas and cook, stirring, until tender, about 2 minutes. Stir in scallions, mint, and salt and pepper to taste. Spoon mixture over toasts. Drizzle with remaining tablespoon oil and top with parmesan.
CANNELLINI AND ARTICHOKE BRUSCHETTA
A garlicky combination of cannellini beans, artichoke hearts and Italian cheeses top baguette slices to make this crowd-pleasing bruschetta appetizer.
Provided by My Food and Family
Categories Beans
Time 38m
Yield 20 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375ºF.
- Combine all ingredients except bread.
- Place bread slices in single layer on baking sheet; top with bean mixture, adding about 1 Tbsp. to each.
- Bake 13 min. or until bread is lightly toasted.
Nutrition Facts : Calories 100, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
ARTICHOKE BRUSCHETTA
Artichoke hearts with ricotta and Parmesan cheese on hearty slices of rustic bread adds up to a tangy appetizer or finger food that's easy to make.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 7
Steps:
- Thinly slice 1 garlic clove, and set aside. Gently crush remaining clove, and rub over one side of each of the bread slices. Brush both sides of bread with 1 tablespoon olive oil. Toast slices on a grill or in a skillet over medium-high heat until golden and crisp on both sides. Transfer to a serving platter, and set aside.
- Heat remaining tablespoon olive oil in a medium skillet over medium-high heat. Add reserved garlic and artichoke hearts. Saute until golden, 3 to 4 minutes. Set aside.
- Season ricotta cheese with salt and pepper; spread about 2 tablespoons of mixture on each slice of bread. Top with sauteed garlic and artichokes. Season again with salt and pepper. Garnish with shaved Parmesan cheese, and drizzle with olive oil.
ARTICHOKE BRUSCHETTA
This is a great bruschetta recipe based on an artichoke dip. It's always a huge hit! Try adding spinach or tomatoes!
Provided by ROXANNEBLESH
Categories Appetizers and Snacks Bruschetta Recipes
Time 20m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat the broiler.
- In a medium bowl, mix marinated artichoke hearts, Romano cheese, red onion and mayonnaise. Top French baguette slices with equal amounts of the artichoke heart mixture. Arrange slices in a single layer on a large baking sheet.
- Broil in the preheated oven 2 minutes, or until toppings are bubbly and lightly browned.
Nutrition Facts : Calories 277.8 calories, Carbohydrate 35.7 g, Cholesterol 11 mg, Fat 11.1 g, Fiber 2.3 g, Protein 10 g, SaturatedFat 2.6 g, Sodium 592.7 mg, Sugar 1.9 g
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