Recipe

Artichoke Bruschetta Recipe

Add Step-by-Step Photos	Lillyann / All my dishes 6 months, 3 weeks ago This is a great Bruschetta recipe based on an artichoke dip. It's always a huge hit! Try adding a sprinkle of shredded cheddar cheese, spinach, olives or tomatoes! Prep:18m Cook:3m Servings:6	Lillyann
	snack bruschetta artichoke dipitalian appetizer

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Ingredients

1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped

1/2 cup grated Romano cheese

1/2 cup shredded cheddar cheese (optional)

1/3 cup finely chopped red onion

5 tablespoons mayonnaise

1 French baguette, cut into 1/3 inch thick slices

20 Olives (optional)

2 diced tomatoes (optional)

Directions

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.

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Comments

whuebl 6 months, 2 weeks ago 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.

whuebl 6 months, 1 week ago 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!

adacowan 6 months, 1 week ago said:
I'm going to make this right for my family as a mid-afternoon snack! Thanks for posting it!

gabrielle 6 months ago said:
I made this to this evening, it was wonderful.

silentwriter 4 months, 2 weeks ago said:
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"!

squirrel_nut 1 week, 4 days ago said:
Olives, artichokes and cheese. food nirvana. thanks!

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