Artichoke and Goat Cheese Bruschetta |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Food & Wine. They say to serve this with a full-flavored California Sauvignon Blanc. Ingredients:
2 tablespoons extra virgin olive oil, plus more |
extra virgin olive oil, for brushing |
2 garlic cloves, thinly sliced |
1 bay leaf |
5 fresh thyme sprigs |
1 (10 ounce) package frozen artichoke hearts, thawed and squeezed dry |
1/2 teaspoon finely grated lemon zest |
1/4 lb mild fresh goat cheese, softened (1/2 cup) |
2 teaspoons fresh lemon juice |
salt & freshly ground black pepper |
16 slices from a baguette |
Directions:
1. Preheat the broiler. In a medium skillet, heat 2 tablespoons of olive oil until shimmering.
2. Add the garlic, bay leaf and thyme sprigs and cook over moderate heat until fragrant, 2 minutes. Add the artichokes and lemon zest and cook, stirring, until lightly browned, 5 minutes.
3. Scrape the thyme leaves into the skillet; discard the sprigs and bay leaf.
4. Transfer the artichoke mixture to a food processor.
5. Add the goat cheese and lemon juice; pulse until pureed. Season with salt and pepper. Transfer to a serving dish, cover and keep warm.
6. Brush the bread slices with olive oil and broil for 1 minute, turning once, until golden and crisp. Serve the artichoke spread with the baguette slices.
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