Artichoke Bruschetta - Country Living Recipe
Yield: 24 bruschettaRecipe by luhu.jp
Ingredients:
1: 14-inch loaf Italian bread,
3 Cloves: garlic, pressed
1 cup: Drained, canned artichoke
2 tbsp: Olive oil,
-hearts, chopped
1 1/2 tbsp: Balsamic vinegar,
1 cup: Chopped, seeded, fresh
1/2 tsp: Ground black pepper,
-tomato,
Fresh-grated Parmesan cheese,
1/4 cup: Finely chopped onion,
-, opt.
Directions:
1. Heat oven to 350F. With serrated knife, cut off ends from bread
and reserve for another use. Slice remaining bread crosswise into
twenty-four 1/2-inch-thick pieces. Place bread slices on ungreased
baking sheet; bake 10 minutes or until lightly toasted.
2. In medium-size bowl, combine artichoke hearts, tomato, onion,
garlic, oil, vinegar, and pepper.
3. Divide artichoke mixture among toasted bread and spread to cover
surface. Drizzle any juice remaining in bowl over bruschetta and
sprinkle with cheese, if desired. Arrange bruschetta on platter and
serve.
Country Living/November/1994 Scanned & edited by Di Pahl &
Source from luhu.jp
and reserve for another use. Slice remaining bread crosswise into
twenty-four 1/2-inch-thick pieces. Place bread slices on ungreased
baking sheet; bake 10 minutes or until lightly toasted.
2. In medium-size bowl, combine artichoke hearts, tomato, onion,
garlic, oil, vinegar, and pepper.
3. Divide artichoke mixture among toasted bread and spread to cover
surface. Drizzle any juice remaining in bowl over bruschetta and
sprinkle with cheese, if desired. Arrange bruschetta on platter and
serve.
Country Living/November/1994 Scanned & edited by Di Pahl &
Source from luhu.jp