E-Z Artichoke and Cheese Bruschetta |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
This is a very easy and fast snack to make for lunch time…. using marinated artichokes, fresh basil leaves and melted Asiago cheese on top of toasted French bread/Baguette slices. This was made especially for the RSC #11 contest. Ingredients:
1 loaf french bread, 6 slices (or baguette bread) |
6 ounces marinated artichoke hearts, 1 jar (reserve the liquid) |
1/4 cup basil leaves, fresh chopped |
1 tablespoon shallot, chopped |
2 tablespoons sun-dried tomatoes packed in oil, chopped |
2 tablespoons olive oil (substitute olive oil spray) |
1 tablespoon key lime juice (substitute lemon or lime juice) |
2 tablespoons parmesan cheese, grated |
1/4 cup asiago cheese, grated (substitute gouda cheese regular or smoked) |
1/8 teaspoon cayenne pepper (pinch of) |
Directions:
1. Slice French bread into about 6 or more semi-thin pieces, Brush olive oil on both sides of the bread, Place on top of an aluminum foil lined pan, Bake in a toaster oven at 350 degrees for a few minute until toasted (turn if need be to toast both sides), Then remove .
2. In a food blender (or hand chop) add the artichoke hearts, 2 tablespoons marinate liquid, fresh basil, shallots, key lime juice, Parmesan cheese and cayenne pepper, then puree a little (but NOT finely).
3. Place scoops of the artichoke mixture on top of the toasted bread slices, Put Asiago cheese on each piece of bread, Then a small piece of the sun-dried tomato as well.
4. Finally, place in the toaster oven for a minute or less to melt the cheese.
5. Serve and enjoy.
|
|