nutritional 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

Bruschetta with Artichokes

Bruschetta with Artichokes

Serves 6

30 minutes or fewer

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.
Bruschetta Toasts
  • 12 ½-inch-thick slices good-quality Italian bread
  • 1 large clove garlic, cut in half
Artichoke Topping
  • 2 11.5-oz. jars water-packed artichoke hearts, well drained
  • 2 Tbs. olive oil, plus more for drizzling
  • 2 Tbs. olive tapenade
  • 1 tsp. light brown sugar
  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.
March 2006

you might also like