Artichoke & Sun Dried Tomato Bruschetta

Community Recipe from

Ingredients

  • 1 jar(s) Artichoke hearts (14 oz) In marinated oil
  • 1 Clove garlic Minced
  • Freshly.ground pepper
  • 1 bag(s) Loaf baguette
  • 12 ounce(s) ricotta cheese
  • slice(s) Sun dried tomato Sliced in oil
  • Fresh Parmesan cheese
  • slice(s) Fresh mozzarella cheese

Preparation

  1. ARTICHOKE & SUN DRIED TOMATO BRUSCHETTA

  2. In a small saucepan place artichokes, garlic, salt and pepepr to taste, and cover with olive oil. Simmer for about 20 minutes to blend flavors. Set aside.

  3. Slice baguette into 3/4-inch thick slices. Spread one side with oliive oil and broil until lightly toasted. Remove, turn slices, and brush bottoms with olive oil, toast until lightly browned/

  4. Spread ricotta cheese on slices, then top with artichoke pieces, sun dried tomatoes, Parmesan cheese slices, and mozzarella cheese slices. Return to oven and bake at 400º for 5-10 minutes, until cheese are melted and hot. Serve
October 2012

This recipe is a personal recipe added by Bon334 and has not been tested or endorsed by MyRecipes.

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