Artichoke Bruschetta

Are you tired of tomato-basil bruschetta?   Well here’s a great alternative to this Italian appetizer.     This may go well with a bubbly white wine, like Villa Italia Lambrusco!

Thanks to Taste of Home for this image.

1 loaf Liscio’s Italian bread
1 cup artichoke hearts, chopped
1 cup chopped, seeded, fresh tomato
1/4 cup finely chopped onion
 3 or 4 garlic cloves, finely chopped
2-3 tablespoons extra virgin olive oil
1 1/2 tablespoons balsamic vinegar
1/2 teaspoon ground black pepper
Fresh-grated Parmesan cheese

Preheat oven to 350 degrees. cut off ends of bread and slice the loaf diagonally into twenty-four 1/2-inch thick pieces. Place bread slices on ungreased baking sheet and bake 10 minutes or until lightly toasted.

In medium bowl, combine artichoke hearts, tomato, garlic, oil, vinegar and pepper.

Divide artichoke mixture among toasted bread.   Drizzle any remaining juices over bruschetta and sprinkle with cheese (optional)

Leave a comment

  • (will not be published)

The Family that breaks bread together stays together!