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Artichoke Bruschetta Recipe

Artichoke Bruschetta Recipe

"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. "
TOTAL TIME: Prep/Total Time: 30 min. YIELD:30 servings

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

  • 1. In a large bowl, combine the first seven ingredients. Cut baguette into 30 slices; top with artichoke mixture.
  • 2. 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: 78 calories, 4g fat (1g saturated fat), 3mg cholesterol, 122mg sodium, 8g carbohydrate (trace sugars, 1g fiber), 2g protein Diabetic Exchanges:1/2 starch, 1/2 fat

Reviews for Artichoke Bruschetta

Sort By :
MY REVIEW
Reviewed Feb. 6, 2011

"I made this for Superbowl, and we all enjoyed it. I used a container mixture of Romano, parmesan and mozarella cheese.

This is very easy and defintely can be changed up for added interest (like adding diced sundried tomatoes)."

MY REVIEW
Reviewed Jun. 23, 2010

"This is a wonderful and easy appetizer! I sprinkle shredded mozzarella cheese on top as

they come out of the oven. Yummy!"

MY REVIEW
Reviewed Jun. 23, 2010

"This is a wonderful and easy appetizer! I sprinkle shredded mozzarella cheese on top as

they come out of the oven. Yummy!"

MY REVIEW
Reviewed May. 11, 2010

"This is one of my favorite appetizers to make. Its easy but looks hard to make"

MY REVIEW
Reviewed Mar. 12, 2010

"I made this yesterday as a "test" recipe for our upcoming Ladies' Tea at church. It was a hit with our tasters! I personally LOVED it. This is going to be part of our menu!"

MY REVIEW
Reviewed Dec. 14, 2008

"Also added 1/4 c. sweet red pepper and 1/4 c. pine nuts. This gave it even more color and a little crunch. Very good. Will definitely make it again."

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