Artichoke Bruschetta
CATEGORIES
INGREDIENTS
- Cooking Time: 7 - 10
- Servings: 14 Toasts
- Preparation Time: 10
- 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
DIRECTIONS
- 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!