Artichoke and Sun-Dried Tomato Bruschetta |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 36 |
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My family excepts me to bring these bruschetta to every function. The artichoke sun-dried tomato combination is a tasty alternative to the traditional versions. I've even tossed the mixture with spaghetti for a fun change of pace. Ingredients:
36 slices french bread baguette (1/2 inch thick) |
2 tablespoons olive oil |
2 cups marinated quartered artichoke hearts, drained |
1 cup oil-packed sun-dried tomatoes, drained |
1 garlic clove, minced |
1 teaspoon dried oregano |
1 teaspoon dried basil |
1 cup (4 ounces) shredded italian cheese blend, divided |
Directions:
1. Brush baguette slices with oil. Place bread on ungreased baking sheets. Bake at 400° for 6-8 minutes or until lightly browned.
2. Place the artichokes, tomatoes, garlic, oregano, basil, and Â1/2 cup cheese in a food processor; cover and process until coarsely chopped.
3. Spread 1 heaping tablespoon on each bread slice; sprinkle with remaining cheese. Bake at 400° for 5-10 minutes or until top is bubbly. Yield: 3 dozen.
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