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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.

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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.

Servings
6

Ingredients

Bruschetta toasts

  • 12 1/2-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

Preparation

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.

Nutrition Information

  • Calories 299
  • Carbohydrate Content 29 g
  • Cholesterol Content 0 mg
  • Fat Content 12 g
  • Fiber Content 4 g
  • Protein Content 8 g
  • Saturated Fat Content 1 g
  • Sodium Content 602 mg
  • Sugar Content 1 g