Description
Quick Mediterranean Artichoke Bruschetta: artichoke hearts, tangy sun-dried tomatoes on toasted baguette slices. Perfect appetizer!
Ingredients
Scale
- 1 (14-ounce) can artichoke hearts, drained and quartered
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1/4 cup sun-dried tomatoes, oil-packed, drained and chopped
- 2 tablespoons lemon juice
- 1/4 cup chopped fresh basil
- Salt and freshly ground black pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
- 1 baguette, cut into 1/2-inch thick slices
- 2 tablespoons olive oil, for brushing
- 1 clove garlic, halved
Instructions
- Prepare the Artichoke Topping: In a medium bowl, combine the quartered artichoke hearts, olive oil, minced garlic, chopped sun-dried tomatoes, lemon juice, and fresh basil. Season with salt and freshly ground black pepper to taste. If desired, stir in the grated Parmesan cheese.
- Prepare the Bruschetta: Preheat your oven to 375°F (190°C). Arrange the baguette slices on a baking sheet. Brush both sides of the slices with olive oil.
- Bake the Bruschetta: Bake the baguette slices in the preheated oven for 8-10 minutes, or until lightly golden and crisp. Remove from the oven and let cool slightly.
- Add Garlic: While the bruschetta is still warm, rub the cut side of the garlic clove over the top of each slice.
- Assemble the Bruschetta: Spoon the artichoke topping evenly over the toasted baguette slices.
- Serve: Serve the artichoke bruschetta immediately and watch it disappear!
Notes
- Tip: Use high-quality olive oil for the best flavor.
- Variation: Add a pinch of red pepper flakes for a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 250 cal
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: artichoke bruschetta, bruschetta recipe, appetizer, mediterranean, easy appetizer
