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Artichoke Bruschetta

    1 (6 1/2 oz.) jar marinated artichoke hearts, drained and chopped
    1 medium tomato, seeds removed and diced
    1/2 cup grated romano cheese or parmesan cheese
    1/4 cup finely chopped red onions
    2 garlic cloves, crushed
    5 tablespoons mayonnaise
    1 French baguette, cut into 1/3 inch thick slices

  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.