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
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
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 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.
CANNELLINI BEANS AND GARLIC BRUSCHETTA
Make and share this Cannellini Beans and Garlic Bruschetta recipe from Food.com.
Provided by TishT
Categories Beans
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In the bowl of a food processor, process the cannellini beans and 1 garlic clove until smooth.
- Slowly add the 1/4 of olive oil with the motor running.
- Season with salt and pepper, and set aside.
- Heat a grill pan.
- Grill the slices of bread until distinct grill marks form.
- Brush with the remaining olive oil, and rub with the remaining garlic clove.
- Spread the beans over the bruschetta, and sprinkle with parsley.
- Serve.
Nutrition Facts : Calories 188.2, Fat 14.3, SaturatedFat 2, Sodium 170.9, Carbohydrate 13.2, Fiber 0.6, Sugar 1.1, Protein 2
ARTICHOKE & PECORINO BRUSCHETTA
These simple and speedy antipasti-friendly toasts are perfect for when you want to spend less time in the kitchen and more with your guest
Provided by Bill Granger
Categories Starter
Time 20m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 320 calories, Fat 19 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 2 milligram of sodium
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.
BRUSCHETTA WITH CANNELLINI BEANS AND HERBS
Canned beans make this a good option year-round.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 6
Steps:
- Heat oil in a medium saucepan over medium heat until hot but not smoking. Add garlic and anchovy fillets, and cook until fragrant, about 1 minute. Stir in beans and herbs. Cook until beans are warm, about 3 minutes. Spoon mixture onto bruschetta slices, and drizzle with oil.
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