Recipe

Artichoke And Red Pepper Bruschetta Recipe

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Ingredients

1 red onion (about 6 oz.), peeled & finely sliced
1/4 c minced parsley
1 red bell pepper (about 1/2 lb.), rinsed, stemmed, seeded, & finely sliced
1 clove garlic, peeled & minced or pressed
Salt & pepper
1/4 c finely sliced pimiento-stuffed Spanish-style green olives
1 tbsp olive oil
2 tsps lemon juice
1/2 c grated asiago or parmesan cheese
1 can (14 oz.) artichoke hearts, drained & finely sliced
36 diagonally cut slices (1/4 in. thick) sourdough baguette (about 1 slender 8-oz. loaf)

Directions

Step #1 In a 10- to 12-inch nonstick frying pan over medium-high heat, onion, & garlic in oil until vegetables begin to brown, frequently stir bell pepper, 8 to 10 mins.
Step #2 Add artichokes, & lemon juice, parsley, olives, mixing well.
Step #3 Remove from heat.
Step #4 Spice up to taste with salt & pepper.
Step #5 If making up to 1 day ahead, cover & chill in the fridge.
Step #6 Arrange baguette slices in a single layer on a 12- by 15-inch baking sheet.
Step #7 Broil 4 to 6 inches from heat until toasted on 1 side, about 1 min.
Step #8 Remove from oven & turn slices over.
Step #9 Spoon artichoke mixture equally on untoasted side of baguette slices; spread level.
Step #10 Sprinkle top with cheese.
Step #11 Broil 4 to 6 inches from heat until cheese begins to melt & topping is hot, about 1 min.
Enjoy the Artichoke & Red Pepper Bruschetta recipe

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