Artichoke and Sweet Garlic Bruschetta

recipe
Look for bottled garlic in jars in the produce section of your local supermarket. It's slightly sweet and mellow in flavor compared to minced fresh garlic. White balsamic vinegar is used when the flavor of balsamic vinegar is desired but the dark color is not. It's ideal for use in salads, pasta dishes, and sauces for fish and poultry.

Yield:

8 servings (serving size: 1 bruschetta)

Recipe from

Oxmoor House

Recipe Time

Prep: 14 Minutes
Cook: 10 Minutes
Other: 15 Minutes

Ingredients

1 (9-ounce) package frozen artichoke hearts
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
2 tablespoons grated fresh Parmesan cheese
1 tablespoon bottled chopped garlic
1 tablespoon fresh lemon juice
1 tablespoon olive oil
2 teaspoons white balsamic vinegar or white wine vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 (1/2-inch-thick) slices diagonally cut Italian bread (about 8 ounces)

Preparation

Preheat broiler.

Cook artichokes according to package directions; cool and coarsely chop. Combine artichokes and next 8 ingredients in a bowl; stir well.

Place bread slices on a baking sheet; broil 2 minutes on each side or until lightly toasted. Divide artichoke mixture evenly among bread slices. Broil 1 minute or until cheese melts.

Note:

Oxmoor House Healthy Eating Collection

January 2006
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