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Artichoke Bruschetta Recipe

Ingredients

How to make it

  • 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.
  • Note: My only tip - lightly toast the bread under the broiler on each side before adding the topping and broiling. The bread holds up much better this way. Otherwise I find that it tends to get a bit soggy.

Reviews & Comments 9

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  • gilscookin 15 years ago
    Looks and sounds like it will be gone in seconds...can't wait to try it.
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    " It was excellent "
    mark555 ate it and said...
    BIG artichoke fan! this looks like a great recipe!
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  • gottaluvit 15 years ago
    Oh, wow, this sounds yummy!
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  • squirrel_nut 15 years ago
    olives, artichokes and cheese. food nirvana. thanks!
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  • silentwriter 16 years ago
    This sounds delicious but know I'll never be able to find that bread in this small country town; darn it I want to go back to N.Y. but guess I'm stuck here. Going to give it a try but will probably have to substitute the bread for another kind. These people don't even know how to bake Italian bread let alone any other kind of "good bread"!
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    " It was excellent "
    gabrielle ate it and said...
    I made this to this evening, it was wonderful.
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    " It was good "
    adacowan ate it and said...
    I'm going to make this right for my family as a mid-afternoon snack! Thanks for posting it!
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    " It was excellent "
    whuebl ate it and said...
    Yep, made it today and other than not getting the onion cut up fine enough, it was wonderful! What I did was toss everything into a small food chopper and run it about 30 seconds (should have gone a minute or more) and then put the chunky paste into a jar. I toasted the cut baguette as you suggested - but only lightly. Then I brought the jar and toast to my sister's home and put the chunky paste onto the toast and broiled it for a couple of minutes. And when I served it, if was all gone within 15 minutes! Everybody raved about it and I, fortunately, had printed out the recipe for them.

    Thank you so, so much!
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    " It was excellent "
    whuebl ate it and said...
    Yum! I can't wait to try this.... I'll make it Tuesday to bring to a get together with both my sisters for the distribution of our new Family Heritage Cookbook that has taken us a year and a half to get into print. I am sure they will love your recipe also. Thank you so much for sharing it with all of us.
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The Cook

lillyann Colorado Springs, CO

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