Forgot the red onion, even after I went all the way to the store for it! I made this in a shallow casserole dish and let people scoop it onto butter crackers. Much easier that way. Good flavor, red onion would have been a nice touch. I added double the amount of asiago.
Artichoke and Red Pepper Bruschetta
In an effort to duplicate the topping on a bruschetta she liked at a restaurant, Lynn Lloyd came up with this flavorful appetizer.
Yield: Makes 3 dozen appetizers
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Amount per serving
- Calories: 34
- Calories from fat: 29%
- Protein: 1.3g
- Fat: 1.1g
- Saturated fat: 0.4g
- Carbohydrate: 4.5g
- Fiber: 0.4g
- Sodium: 80mg
- Cholesterol: 1.1mg
- 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
- 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.
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