Bruschetta with Artichokes Recipe

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

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.
To make Topping: Squeeze artichokes to extract any liquid. Blot dry on paper towels.
Place artichokes, olive oil, tapenade, and brown sugar in food processor; chop finely.
Spread 1 heaping Tbs. on each bruschetta toast; drizzle with olive oil, and serve.