Artichoke and Sun-Dried Tomato Bruschetta Recipe

Artichoke and Sun-Dried Tomato Bruschetta Recipe photo by Taste of Home

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My family excepts me to bring these bruschetta to every function. The artichoke sun-dried tomato combination is a tasty alternative to the traditional versions. I've even tossed the mixture with spaghetti for a fun change of pace.—

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Artichoke and Sun-Dried Tomato Bruschetta Recipe

Prep/Total Time: 30 min.

Yield: 36 Servings

20 10 30

Ingredients

36 slices French bread baguette (1/2 inch thick)
2 tablespoons olive oil
2 cups marinated quartered artichoke hearts, drained
1 cup oil-packed sun-dried tomatoes, drained
1 garlic clove, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 cup (4 ounces) shredded Italian cheese blend, divided

Directions

Brush baguette slices with oil. Place bread on ungreased baking sheets. Bake at 400° for 6-8 minutes or until lightly browned.
Place the artichokes, tomatoes, garlic, oregano, basil, and ½ cup cheese in a food processor; cover and process until coarsely chopped.
Spread 1 heaping tablespoon on each bread slice; sprinkle with remaining cheese. Bake at 400° for 5-10 minutes or until top is bubbly. Yield: 3 dozen.

To Make Ahead: Prep baguette slices earlier in the day; store on baking sheets in the refrigerator. Prepare artichoke mixture; cover and refrigerate until ready to assemble. Proceed as directed.

Nutritional Facts 1 slice equals 61 calories, 4 g fat (1 g saturated fat), 2 mg cholesterol, 120 mg sodium, 6 g carbohydrate, trace fiber, 2 g protein.

Originally published as Artichoke and Sun-dried Tomato Bruschetta in Taste of Home Christmas Annual Annual 2012, p77