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Artichoke Bruschetta


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Serves 14 Toasts | Prep Time 10 | Cook Time 7 - 10

Ingredients

½ an Italian Style Baguette, sliced and each slice halved (about 14 pieces)
2 Tbsp. EVOO

170ml jar Quartered Artichoke Hearts marinated in Oil & Spices
1 Roma Tomato, seeded and diced
½ Red Onion, diced
7 Bocconcini, halved
¼ Tsp. Red Pepper Flakes
¼ Tsp. Roasted Garlic
2 Tbsp. Fresh Parsley, chopped
1 Tbsp. Fresh Basil, chopped
2 Tbsp. Artichoke Oil
Sea Salt / Black Pepper


Preheat oven to 400 F


Brush oil on the tops of the sliced bread and line them on an ungreased baking sheet. Bake 5 – 7 Minutes until lightly browned.


Combine artichokes, tomato, onion, roasted garlic, parsley, basil, and artichoke oil from the jar. Toss and season with salt / pepper.


Remove the toasts from the oven and adjust the oven to BROIL on 500 F


Use a TBSP. and your fingers to top the toasts with the artichoke bruschetta. Make sure each toast gets a half a bocconcini and a little of everything else.


Return to the oven for 2 or 3 minutes until the cheese begins to melt.


Serve and enjoy!


Pairs Well With


Notes

A twist on the classic recipe with artichoke and bocconcini.

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