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
This is a great bruschetta recipe based on an artichoke dip. It's always a huge hit! Try adding spinach or tomatoes!
Provided by ROXANNEBLESH
Categories Appetizers and Snacks Bruschetta Recipes
Time 20m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 277.8 calories, Carbohydrate 35.7 g, Cholesterol 11 mg, Fat 11.1 g, Fiber 2.3 g, Protein 10 g, SaturatedFat 2.6 g, Sodium 592.7 mg, Sugar 1.9 g
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.
TOMATO BRUSCHETTA
This recipe has been modified slightly over tim, but is always a winner, whether for an appetizer or main dish. It even works with winter store-bought tomatoes. The vinegar and basil bring out the flavors.
Provided by Joy Andrews
Categories Appetizers and Snacks Bruschetta Recipes
Time 40m
Yield 10
Number Of Ingredients 10
Steps:
- Combine tomatoes, bell pepper, onion, balsamic vinegar, 1/4 cup olive oil, basil, and garlic; let tomato mixture rest for 15 to 30 minutes.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Arrange French bread slices on a large baking sheet; drizzle with 1/4 cup olive oil.
- Toast bread in preheated oven until lightly browned, about 1 minute on each side. Top bread slices with tomato mixture using a slotted spoon, allowing excess liquid to drain. Return bread to baking sheet and sprinkle with mozzarella cheese.
- Broil in preheated oven until cheese melts, about 3 minutes. Serve immediately.
Nutrition Facts : Calories 247.6 calories, Carbohydrate 28.8 g, Cholesterol 1.8 mg, Fat 12.2 g, Fiber 1.8 g, Protein 6.5 g, SaturatedFat 2 g, Sodium 312.8 mg, Sugar 3.5 g
TOMATO-ARTICHOKE BRUSCHETTA BREAD
This flavorful, savory bread is a delicious accompaniment to pasta, soup or salad. I think this would also make a nice appetizer bread. **Optional shortcut method: Thaw one loaf Rhode's frozen bread dough. Follow directions starting with step 9.
Provided by Alskann
Categories Yeast Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- Place butter and milk in a non-metallic dish and microwave on high 1 minute or until butter is just melted.
- Add sugar and salt; stir until dissolved.
- Pour milk mixture into mixer bowl.
- Test liquid to make sure it is not more than 90°F; Add yeast. Stir until dissolved.
- Let stand 15-20 minutes until yeast proofs.
- Mix in egg.
- While mixing on high speed, using bread hook, gradually add flour.
- Continue kneading until dough is well kneaded and elastic. Dough will be soft but workable.
- In a separate bowl, mix together artichokes, tomatoes, pine nuts and 3/4 cup of the cheese; set aside.
- Turn dough out onto a floured surface and roll into a 8"x11" rectangle.
- Melt the remaining 1/4 cup butter. Spread over dough rectangle with pastry brush, leaving a 1/2 inch border unbuttered.
- Spread artichoke-tomato mixture evenly over buttered area of dough.
- Roll up like a jelly roll, folding the ends under to fit pan.
- Use some of the melted butter to grease a loaf pan. Sprinkle 1/2 of remaining cheese over bottom of pan.
- Place loaf in prepared pan, seam-side down.
- Baste loaf with remaining butter and sprinkle with remaining cheese.
- Cover loosely with plastic wrap and let rise in a warm place.
- When loaf has risen, bake in 425°F oven for 10 minutes. Reduce heat to 350°F and continue cooking until done, about 35 - 40 minutes, depending upon your oven.
- Brush top of loaf with melted butter while still hot.
- Serve warm or at room temperature.
- Refrigerate any leftover bread.
- **Note** Times do not include time for bread to rise.
Nutrition Facts : Calories 3029.6, Fat 197.5, SaturatedFat 95.7, Cholesterol 594.6, Sodium 3825.6, Carbohydrate 269.4, Fiber 14.8, Sugar 35.6, Protein 57.2
MAMA MIA ARTICHOKE AND TOMATO BRUSCHETTA
love artichokes !!! this is a very easy recipie anyone can make. everyone will think youre a genius !!!
Provided by mrs.pin
Categories Breads
Time 20m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- heat oven to 350.
- place sliced bread on ungreased baking sheet.
- bake in oven 10 minutes or until slightly toasted.
- in medium bowl combine artichokes tomatoes onion garlic.
- in another small bowl put in vinegar and add oil in a small stream whisking while adding to make a vinaigrette.
- then add vinaigrette to arichoke mixture mixing well.
- add salt and pepper to taste.
- top toasted bread with artichoke mixture to cover.
- sprinkle with cheese.
- top with some parsley.
- serve.
Nutrition Facts : Calories 186.2, Fat 5.5, SaturatedFat 0.9, Sodium 315.2, Carbohydrate 29.4, Fiber 3.8, Sugar 1.2, Protein 5.6
ARTICHOKE AND SUN-DRIED TOMATO BRUSCHETTA
My family excepts me to bring these bruschetta to every function. The artichoke sun-dried tomato combination is a tasty alternative to the traditional versions. I've even tossed the mixture with spaghetti for a fun change of pace.-
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- Brush baguette slices with oil. Place bread on ungreased baking sheets. Bake at 400° for 6-8 minutes or until lightly browned., Place the artichokes, tomatoes, garlic, oregano, basil, and ½ cup cheese in a food processor; cover and process until coarsely chopped., Spread 1 heaping tablespoon on each bread slice; sprinkle with remaining cheese. Bake at 400° for 5-10 minutes or until top is bubbly.
Nutrition Facts : Calories 61 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 120mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
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