Recipe

Artichoke Bruschetta Recipe

Add Step-by-Step Photos	Lillyann / All my dishes 1 year, 11 months 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 1 year, 11 months 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 1 year, 11 months 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 1 year, 11 months ago said:
I'm going to make this right for my family as a mid-afternoon snack! Thanks for posting it!

gabrielle 1 year, 10 months ago said:
I made this to this evening, it was wonderful.

silentwriter 1 year, 9 months 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"!