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Bruschetta with Artichokes

If you like, top each bruschetta with a thin shaving of pecorino Toscano, a mild cheese from Tuscany. For an even more authentic taste, toast the bread slices on the grill. Makes 12 bruschetta toasts and about 1 1/2 cups topping.

Ingredients: 

Ingredient Set Name: 

Bruschetta Toasts

Ingredients: 

Ingredient Line: 
12 ½-inch-thick slices good-quality Italian bread
Ingredient Line: 
1 large clove garlic, cut in half

Ingredient Set Name: 

Artichoke Topping

Ingredients: 

Ingredient Line: 
2 11.5-oz. jars water-packed artichoke hearts, well drained
Ingredient Line: 
2 Tbs. olive oil, plus more for drizzling
Ingredient Line: 
2 Tbs. olive tapenade
Ingredient Line: 
1 tsp. light brown sugar

Instructions: 

  1. To make Bruschetta Toasts: Preheat broiler, and place oven rack about 6 inches from heat. Place bread on baking sheet, and broil 2 to 4 minutes, or until crisp and golden. Turn toast over, and repeat. When cool enough to handle, rub one side of each toast with cut garlic clove.
  2. To make Topping: Squeeze artichokes to extract any liquid. Blot dry on paper towels.
  3. Place artichokes, olive oil, tapenade, and brown sugar in food processor; chop finely.
  4. Spread 1 heaping Tbs. on each bruschetta toast; drizzle with olive oil, and serve.

Nutrition Information: 

Calories: 
299
Protein: 
8 g
Total Fat: 
12 g
Saturated Fat: 
1 g
Carbohydrates: 
29 g
Cholesterol: 
mg
Sodium: 
602 mg
Fiber: 
4 g
Sugar: 
1 g
Yield: 
Serves 6