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 DIP WITH ROASTED RED PEPPERS
This easy artichoke dip is made with the addition of roasted red peppers (or pimentos if you prefer), which gives the dip a festive holiday look.
Provided by Diana Rattray
Categories Appetizer
Time 40m
Yield 8
Number Of Ingredients 6
Steps:
- Gather the ingredients.
- Pre heat oven to 350 F. Chop the artichokes coarsely. Set aside.
- In a bowl, mix the mayonnaise with the Parmesan cheese. Stir in the chopped artichokes, garlic powder, onion powder, and roasted red pepper.
- Spread the artichoke mixture in a pie plate or shallow 1-quart baking dish.
- Bake in the preheated oven 30 minutes. Serve the dip immediately or chill in the refrigerator for a cold dip. To reheat, place in a 350 F oven for about 10 minutes. Don't reheat in the microwave or the dip could separate.
Nutrition Facts : Calories 558 kcal, Carbohydrate 73 g, Cholesterol 22 mg, Fiber 34 g, Protein 21 g, SaturatedFat 6 g, Sodium 757 mg, Sugar 6 g, Fat 26 g, ServingSize 2 Cups (8 servings), UnsaturatedFat 0 g
ARTICHOKE, OLIVE, AND ROASTED PEPPER ANTIPASTO
Categories Olive Pepper Vegetable Appetizer Vegetarian Quick & Easy Artichoke Bell Pepper Gourmet
Yield Serves 6
Number Of Ingredients 10
Steps:
- Quick-roast and peel bell peppers . Cut roasted peppers into 3/4-inch-wide strips. Mince garlic. Rinse and drain artichoke hearts. Pat artichokes dry and cut through stem ends into quarters. Chop parsley.
- In a 12-inch heavy skillet cook garlic in oil and butter over moderate heat, stirring, until fragrant. Add artichokes and cook, stirring, until heated through, about 3 minutes. Stir in roasted peppers, parsley, remaining ingredients, and salt and pepper to taste until combined.
- Serve antipasto at room temperature with bread.
ROASTED RED PEPPER, SPINACH AND ARTICHOKE SPREAD
I found a simple spinach and artichoke spread in a cookbook and added my own touches-roasted red peppers, pesto, lemon zest and wine. You'll be surprised at how much your guests enjoy it. -Be Jones, Brunswick, Missouri
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 20 servings (5 cups).
Number Of Ingredients 15
Steps:
- In a large skillet, combine the wine, shallots and garlic. Bring to a boil; cook until liquid is reduced to about 2 tablespoons. Stir in the soup, sour cream, pesto, flour, soy sauce, lemon zest and pepper sauce. Fold in the spinach, artichokes, red peppers and half the cheese., Transfer to a greased 11x7-in. baking dish; sprinkle with remaining cheese. Bake at 400° until set, 30-35 minutes. Serve with crackers and/or breads.
Nutrition Facts : Calories 104 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 341mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.
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