James Carrier Photo by: James Carrier

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.

Sunset JULY 2001

  • Yield: Makes 3 dozen appetizers


  • 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.

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

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Artichoke and Red Pepper Bruschetta recipe