Artichoke Pecorino Bruschetta Recipes

ARTICHOKE BRUSCHETTA

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.

ARTICHOKE BRUSCHETTA

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.

ARTICHOKE BRUSCHETTA

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 & PECORINO BRUSCHETTA

Steps:

• Heat oven to 200C/180C fan/gas 6. Halve or quarter the artichokes, if whole, and put them in a bowl with the chilli flakes, mint, zest and oil. Season lightly with salt and set aside.
• Put the bread on a baking sheet and scatter over the garlic. Drizzle with olive oil and season with sea salt. Bake for 10 mins, or until golden and crisp. Set aside to cool.
• Fold the pecorino through the marinated artichokes and spoon over the garlic bruschetta just before eating.

ROASTED PEPPER AND ARTICHOKE BRUSCHETTA

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 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.

TOMATO & ARTICHOKE BRUSCHETTA

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.,