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Artichoke Bruschetta

 Artichoke Bruschetta
"This recipe is reminiscent of the hot artichoke dips served in restaurants," writes Amy Moylan, a field editor in Omaha, Nebraska. "It comes together quickly and can easily be doubled or tripled. "
30 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 jar (6-1/2 ounces) marinated artichoke hearts, drained and chopped
  • 1/2 cup grated Romano cheese
  • 1 plum tomato, seeded and chopped
  • 1/3 cup finely chopped red onion
  • 1/3 cup fresh baby spinach, finely chopped
  • 5 tablespoons mayonnaise
  • 1 garlic clove, minced
  • 1 loaf (10-1/2 ounces) French bread baguette

Directions

  • In a large bowl, combine the first seven ingredients. Cut baguette
  • into 30 slices; top with artichoke mixture.
  • Place on ungreased baking sheets. Broil 3-4 in. from the heat for 3-4
  • minutes or until edges are lightly browned. Yield: 2-1/2 dozen.
Nutritional Facts: 1 piece equals 78 calories, 4 g fat (1 g saturated fat), 3 mg cholesterol, 122 mg sodium, 8 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.