Feta Artichoke Bites Recipe

Feta Artichoke Bites Recipe photo by Taste of Home

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You can prepare the flavorful topping for this appetizer ahead of time. Then spread onto slices of bread and broil for a fast, festive snack.

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Feta Artichoke Bites Recipe

Prep/Total Time: 25 min.

Yield: 12 Servings

20 5 25

Ingredients

1 jar (7-1/2 ounces) marinated artichoke hearts
1 cup diced seeded tomatoes
1 cup (4 ounces) crumbled feta cheese
1/3 cup grated Parmesan cheese
2 green onions, thinly sliced
1 loaf sourdough baguette (about 20 inches long)

Directions

Drain artichokes, reserving 2 tablespoons marinade. Chop artichokes and place in a large bowl. Stir in the tomatoes, cheeses, onions and reserved marinade. Cover and refrigerate for 1 hour.
Cut baguette into 1/2-in. slices. Spread with artichoke mixture. Place on an ungreased baking sheet. Broil 4-6 in. from the heat for 4-5 minutes or until edges of bread are browned. Serve immediately. Yield: about 12 servings.

Nutritional Facts 3 pieces equals 81 calories, 5 g fat (2 g saturated fat), 7 mg cholesterol, 252 mg sodium, 5 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Feta Artichoke Bites in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p30

Seeding Tomatoes

Summer is the perfect time of year to enjoy fresh juicy tomatoes in all types of recipes. It's usually not necessary to remove the seeds from tomatoes before using. But for some recipes, seeding the tomatoes can improve the dish's appearance or eliminate excess moisture. For example, it's not important to seed tomatoes when preparing a tossed salad. But it's nice to remove the seeds when making creamy tomato soup to ensure a smooth texture. And using seeded tomatoes when assembling a casserole can prevent it from becoming watery. To remove the seeds from a tomato, cut it in half horizontally and remove the stem. Holding a tomato half over a bowl or sink, scrape out seeds with a small spoon or squeeze the tomato to force out the seeds. Then slice or dice as directed in the recipe.