Ingredients
-
1
-
1
-
1/2
-
1/4
-
2
-
5
-
1
-
-
-
-
-
-
-
-
Directions
Artichoke Bruschetta,A really great tapa that will get you many compliments. Really simple to make. The original recipe was by Roxanne. I have served this at many of my “Wine and Tapa” parties and was always pleased by the response.,Another way is to bake the bruschetta at 350 or 375 for 10-15 minutes or so……this crisps the
bread up without the worry of burning…..you can choose how toasty by how long you leave in the oven.,This was yummy. I made it for our book club dinner and got many requests for the recipe. I toasted the bread several days in advance and when used it it had become soft. I doubled the recipe and it was enough to generously cover a long French baguette (probably 2ft). Thanks for sharing. Made for Best of 2013 tag.
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Steps
|
1
Done
|
Preheat the Broiler. |
|
2
Done
|
Place the Bread Slices on a Baking Sheet and Toast Lightly Under the Broiler. |
|
3
Done
|
in a Medium Bowl, Mix Marinated Artichoke Hearts, Romano or Parmesan Cheese, Red Onion, Crushed Garlic, Diced Tomato and Mayonnaise. |
|
4
Done
|
Top the Lightly Toasted French Baguette Slices With Equal Amounts of the Artichoke Heart Mixture Being Careful to Spread the Mixture Over the Entire Surface. |
|
5
Done
|
the Edges of the Bread Will Tend to Burn If not Covered by the Artichoke Mixture. |
|
6
Done
|
Arrange Slices in a Single Layer on the Baking Sheet. |
|
7
Done
|
Broil in the Preheated Oven 2 Minutes, or Until Toppings Are Bubbly and Lightly Browned. |
