Paleo Artichoke Bruschetta Recipes
PALEO ARTICHOKE BRUSCHETTA
Bruschetta is an antipasto from Italy consisting of grilled bread rubbed with garlic and topped with tomatoes, olive oil, salt, and pepper. I have many bruschetta recipes but due to my love of artichokes this one had to be shared! Serve with your favorite grilled vegetables or sliced cucumbers. Enjoy.
Provided by Cindy Anschutz Barbieri
Categories Appetizers and Snacks Bruschetta Recipes
Time 10m
Yield 4
Number Of Ingredients 9
Steps:
- Mix artichoke hearts, garlic, sea salt, and black pepper together in a large bowl; add red bell pepper, olive oil, basil, and onion and stir well. Top artichoke mixture with capers.
Nutrition Facts : Calories 168.6 calories, Carbohydrate 8.6 g, Fat 14.1 g, Fiber 2.7 g, Protein 2.6 g, SaturatedFat 2 g, Sodium 869.3 mg, Sugar 0.8 g
ARTICHOKE BRUSCHETTA
This artichoke bruschetta recipe is reminiscent of the hot artichoke dips served in restaurants. It comes together quickly and can easily be doubled or tripled.-Amy Sauser, Omaha, Nebraska
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 78 calories, Fat 4g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 122mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
PALEO ARTICHOKE BRUSCHETTA
Bruschetta is an antipasto from Italy consisting of grilled bread rubbed with garlic and topped with tomatoes, olive oil, salt, and pepper. I have many bruschetta recipes but due to my love of artichokes this one had to be shared! Serve with your favorite grilled vegetables or sliced cucumbers. Enjoy.
Provided by Cindy Anschutz Barbieri
Categories Bruschetta
Time 10m
Yield 4
Number Of Ingredients 9
Steps:
- Mix artichoke hearts, garlic, sea salt, and black pepper together in a large bowl; add red bell pepper, olive oil, basil, and onion and stir well. Top artichoke mixture with capers.
Nutrition Facts : Calories 168.6 calories, Carbohydrate 8.6 g, Fat 14.1 g, Fiber 2.7 g, Protein 2.6 g, SaturatedFat 2 g, Sodium 869.3 mg, Sugar 0.8 g
TOMATO & ARTICHOKE BRUSCHETTA
A healthy and refreshing appetizer, I enjoy bruschetta anytime of year. For serving guests, I like to slice the garlic instead of chopping it for both beauty and flavor infusion. This is also a simple make-ahead dish: You can mix it up, cover and refrigerate for a few hours before serving.-Gina Bergamino, Chanhassen, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 6-1/2 dozen.
Number Of Ingredients 11
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.,
Nutrition Facts : Calories 24 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 37mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
ARTICHOKE BRUSCHETTA
Artichoke hearts with ricotta and Parmesan cheese on hearty slices of rustic bread adds up to a tangy appetizer or finger food that's easy to make.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 7
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.
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