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 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
TOMATO & ARTICHOKE BRUSCHETTA
A healthy and refreshing appetizer, I enjoy bruschetta anytime of year. For serving guests, I like to slice the garlic instead of chopping it for both beauty and flavor infusion. This is also a simple make-ahead dish: You can mix it up, cover and refrigerate for a few hours before serving.-Gina Bergamino, Chanhassen, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 6-1/2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. In a large bowl, combine tomatoes, cheese, artichokes, green onions and pine nuts. Whisk the oil, vinegar, garlic, pepper and salt; pour over tomato mixture and toss to coat., Place bread on ungreased baking sheets. Bake 4-5 minutes on each side or until golden brown. Top with tomato mixture.,
Nutrition Facts : Calories 24 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 37mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
ROASTED PEPPER AND ARTICHOKE BRUSCHETTA
Provided by Food Network
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F.
- Brush the baguette slices with the olive oil and place on a baking sheet. Toast until crisp but still slightly tender on the inside, 6 to 8 minutes. Let cool to room temperature.
- In a medium bowl, combine the artichoke marinade, artichokes and roasted red pepper and season with salt and pepper. Toss to coat.
- Spoon the artichoke and pepper mixture on the toasted baguette slices. Drizzle each with a little bit of the marinade.
ARTICHOKE BRUSCHETTA
A really great tapa that will get you many compliments. Really simple to make. The original recipe was by Roxanne. I have served this at many of my "Wine and Tapa" parties and was always pleased by the response.
Provided by An American in Spain
Categories Vegetable
Time 17m
Yield 8 tapa servings
Number Of Ingredients 7
Steps:
- 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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