Monday, July 20, 2015

Artichoke Bruschetta

1 14oz can marinated artichoke hearts, drained and chopped
1/2 cup grated Romano cheese
1 8oz package cream cheese, softened
1 cup grated mozzarella cheese
1/2 cup fresh chopped basil
1/2 teaspoon salt
2 cloves garlic, minced
1/2 cup finely chopped red onion
1 cup mayonnaise
1 French baguette, cut into 1/2" thick slices
scallions and fresh tomato slices for garnish


In a large bowl, beat the cream cheese until smooth.
Blend in the mayonnaise, chopped artichoke hearts,
 basil, salt, garlic, Romano cheese, mozzarella cheese,
 and red onion. Mix until the mixture is smooth.
Preheat the broiler to high.
 Dollop a generous amount of the mixture on to
 each baguette slice and spread all the way to the edges.
 Arrange the bruschetta on a baking sheet and broil for
 2 to 3 minutes or until the topping is bubbly and starting
to turn golden brown.
 Garnish with tomato slices and scallions.

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