Monday, January 10, 2011

Artichoke Bruschetta

192. Artichokes are an acquired taste. Not everyone likes the taste or texture of this unique vegetable. But, once you've tasted this recipe you just might change your mind from the negative to the positive.
Of course, Bruschetta is a satisfying appetizer. Surprisingly, this Artichoke Bruschetta recipe is a great twist on the original. The crusty bread is the only similar component. I found the original recipe in a USA Weekend back in 2005 and it has become a recipe I return to time and time again. Try different ingredients to change the color or flavor. The original recipe suggests using spinach or tomatoes as an alternative.

Artichoke Bruschetta

1 6.5oz jar marinated artichoke hearts, drained and chopped.
1/2 cup grated Romano Cheese
1/3 cup finely chopped red onion
5 Tablespoons mayonnaise
1 loaf Italian or French bread, long and skinny, cut into 1/3-inch thick slices
Other Options: Olives chopped, roasted red pepper chopped, cherry tomatoes quartered, green onion to replace the red onion, parsley, mushrooms, dill weed, basil...etc

Slice bread, brush with oil and place on a grill, or baking sheet under a broiler and toast on both sides. Set aside.

In a small bowl mix remaining ingredients together.
Dollop onto toasted bread slices. Broil till lightly browned on top and sizzling.
This is a delicious alternative to your regular appetizer and is a great replacement for crackers and cheese. My family just loved these yummy bites...I know you will too!

"Mom only works in the kitchen
on days that end in the letter 'Y' ".
~ From an Anonymous Tired Mom

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