ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Artichoke and Red Pepper Bruschetta

James Carrier
Yield Makes 3 dozen appetizers
In an effort to duplicate the topping on a bruschetta she liked at a restaurant, Lynn Lloyd came up with this flavorful appetizer.

Ingredients

  • 1 red bell pepper (about 1/2 lb.), rinsed, stemmed, seeded, and finely chopped
  • 1 red onion (about 6 oz.), peeled and finely chopped
  • 1 clove garlic, peeled and minced or pressed
  • 1 tablespoon olive oil
  • 1 can (14 oz.) artichoke hearts, drained and finely chopped
  • 1/4 cup minced parsley
  • 1/4 cup finely chopped pimiento-stuffed Spanish-style green olives
  • 2 teaspoons lemon juice
  • Salt and pepper
  • 36 diagonally cut slices (1/4 in. thick) sourdough baguette (about 1 slender 8-oz. loaf)
  • 1/2 cup grated asiago or parmesan cheese

Nutrition Information

  • calories 34
  • caloriesfromfat 29 %
  • protein 1.3 g
  • fat 1.1 g
  • satfat 0.4 g
  • carbohydrate 4.5 g
  • fiber 0.4 g
  • sodium 80 mg
  • cholesterol 1.1 mg

How to Make It

  1. In a 10- to 12-inch nonstick frying pan over medium-high heat, frequently stir bell pepper, onion, and garlic in oil until vegetables begin to brown, 8 to 10 minutes. Add artichokes, parsley, olives, and lemon juice, mixing well. Remove from heat. Season to taste with salt and pepper. If making up to 1 day ahead, cover and chill.

  2. Arrange baguette slices in a single layer on a 12- by 15-inch baking sheet. Broil 4 to 6 inches from heat until toasted on 1 side, about 1 minute. Remove from oven and turn slices over.

  3. Spoon artichoke mixture equally on untoasted side of baguette slices; spread level. Sprinkle with cheese.

  4. Broil 4 to 6 inches from heat until cheese begins to melt and topping is hot, about 1 minute.