Artichoke & Sun Dried Tomato Bruschetta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 jar(s) artichoke hearts (14 oz) in marinated oil |
1 clove garlic minced |
freshly.ground pepper |
1 bag(s) loaf baguette |
12 ounce(s) ricotta cheese |
slice(s) sun dried tomato sliced in oil |
fresh parmesan cheese |
slice(s) fresh mozzarella cheese |
Directions:
1. ARTICHOKE & SUN DRIED TOMATO BRUSCHETTA
2. In a small saucepan place artichokes, garlic, salt and pepepr to taste, and cover with olive oil. Simmer for about 20 minutes to blend flavors. Set aside.
3. Slice baguette into 3/4-inch thick slices. Spread one side with oliive oil and broil until lightly toasted. Remove, turn slices, and brush bottoms with olive oil, toast until lightly browned/
4. Spread ricotta cheese on slices, then top with artichoke pieces, sun dried tomatoes, Parmesan cheese slices, and mozzarella cheese slices. Return to oven and bake at 400ยบ for 5-10 minutes, until cheese are melted and hot. Serve
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