Artichoke Rosemary Bruschetta Recipes

ARTICHOKE-ROSEMARY BRUSCHETTA

Steps:

• Heat oven to 375°. Place bread, cut sides up, on ungreased cookie sheet. Bake 10 minutes.
• Mix 1/2 cup of the mozzarella cheese, the Parmesan cheese, rosemary, mayonnaise and artichokes; spread on bread. Sprinkle with remaining 1/2 cup mozzarella cheese. Bake 15 to 20 minutes or until cheese is melted.

ARTICHOKE BRUSCHETTA

Steps:

• In a large bowl, combine the first seven ingredients. Cut baguette into 30 slices; top with artichoke mixture. , Place on ungreased baking sheets. Broil 3-4 in. from the heat for 3-4 minutes or until edges are lightly browned.

ARTICHOKE BRUSCHETTA

Steps:

• Thinly slice 1 garlic clove, and set aside. Gently crush remaining clove, and rub over one side of each of the bread slices. Brush both sides of bread with 1 tablespoon olive oil. Toast slices on a grill or in a skillet over medium-high heat until golden and crisp on both sides. Transfer to a serving platter, and set aside.
• Heat remaining tablespoon olive oil in a medium skillet over medium-high heat. Add reserved garlic and artichoke hearts. Saute until golden, 3 to 4 minutes. Set aside.
• Season ricotta cheese with salt and pepper; spread about 2 tablespoons of mixture on each slice of bread. Top with sauteed garlic and artichokes. Season again with salt and pepper. Garnish with shaved Parmesan cheese, and drizzle with olive oil.

GRILLED ARTICHOKE BRUSCHETTA

Steps:

• Heat gas or charcoal grill. Brush 1 side of bread slices with oil. On ungreased cookie sheet, place bread, oil sides down. In medium bowl, mix remaining ingredients. Spread artichoke mixture over bread slices.
• Place slices, oil sides down, on grill (remove from cookie sheet). Cover grill; cook over low heat 4 to 5 minutes or until bottoms are golden brown and topping is hot. Cut slices in half.

ARTICHOKE BRUSCHETTA

Steps:

• Preheat the broiler.
• In a medium bowl, mix marinated artichoke hearts, Romano cheese, red onion and mayonnaise. Top French baguette slices with equal amounts of the artichoke heart mixture. Arrange slices in a single layer on a large baking sheet.
• Broil in the preheated oven 2 minutes, or until toppings are bubbly and lightly browned.

ARTICHOKE BRUSCHETTA

Steps:

• Preheat the broiler.
• Place the bread slices on a baking sheet and toast lightly under the broiler.
• In a medium bowl, mix marinated artichoke hearts, Romano or Parmesan cheese, red onion, crushed garlic, diced tomato and mayonnaise.
• Top the lightly toasted French baguette slices with equal amounts of the artichoke heart mixture being careful to spread the mixture over the entire surface.
• The edges of the bread will tend to burn if not covered by the artichoke mixture.
• Arrange slices in a single layer on the baking sheet.
• Broil in the preheated oven 2 minutes, or until toppings are bubbly and lightly browned.

JERUSALEM ARTICHOKE HUMMUS WITH ROSEMARY BRUSCHETTA

Steps:

• Place the Jerusalem artichokes in a saucepan of boiling water & cook for approximately 5 minutes or until tender.
• Drain & place artichokes in a food processor with the butter & milk & process until smooth.
• To make the rosemary brushetta, slice the bread thinly & brush with a little olive oil.
• Sprinkle the slices of bread with the rosemary, place under a hot grill / broiler & cook until crisp.
• Serve the brushetta with the artichoke hummus.

TOMATO & ARTICHOKE BRUSCHETTA

Steps:

• Preheat oven to 425°. In a large bowl, combine tomatoes, cheese, artichokes, green onions and pine nuts. Whisk the oil, vinegar, garlic, pepper and salt; pour over tomato mixture and toss to coat., Place bread on ungreased baking sheets. Bake 4-5 minutes on each side or until golden brown. Top with tomato mixture.,

GRILLED ARTICHOKE, GREEN GARLIC, AND GOAT CHEESE BRUSCHETTA

Steps:

• Combine oil, garlic bulbs, and rosemary in a small saucepan; bring to a simmer over medium. Reduce heat to low; simmer until garlic is golden, about 15 minutes. Remove from heat; let cool.
• Squeeze 2 lemon halves into a large bowl of water; add rinds. Working with 1 artichoke at a time, remove tough outer leaves closest to stem end, then trim pointy tips of remaining outer leaves with kitchen shears. With a serrated knife, cut off top 1 inch; with a paring knife, trim and peel stem. (Transfer to lemon water as you work to prevent discoloration.)
• Set a steamer basket in a large pot; add enough water to reach just below basket and bring to a boil. Squeeze remaining 2 lemon halves into pot. Add artichokes, season with salt, and cover. Steam until hearts are easily pierced with the tip of a knife, 30 to 35 minutes. Transfer to a plate; let stand until cool enough to handle, then cut in half lengthwise and scoop out and discard fuzzy chokes.
• Strain infused oil; discard rosemary. Mash garlic bulbs into a paste and stir into goat cheese with 1/4 cup infused oil, green garlic tops, and red-pepper flakes. Season with salt.
• Heat grill to high. Brush artichokes with infused oil; season with salt. Grill, brushing with more oil and turning a few times, until charred in places, 8 to 10 minutes. Grill bread, turning once, until charred in places, 1 to 2 minutes. Lightly brush bread with infused oil.
• Remove artichoke leaves from bottoms; cut bottoms into slices and reserve leaves for eating separately. Slather grilled bread with goat-cheese mixture and top with sliced artichokes. Drizzle with more infused oil, sprinkle with more red-pepper flakes and green garlic tops, and serve.