Artichoke and Red Pepper Bruschetta

James Carrier

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
Recipe from Sunset

More From Sunset

Nutritional Information

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

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

Preparation

  1. 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. 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. 3. Spoon artichoke mixture equally on untoasted side of baguette slices; spread level. Sprinkle with cheese.
  4. 4. Broil 4 to 6 inches from heat until cheese begins to melt and topping is hot, about 1 minute.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Artichoke and Red Pepper Bruschetta Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy