Artichoke & Sun Dried Tomato Bruschetta

Yield: 1 serving
Community Recipe from


  • 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



  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.

My Notes

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

Add Note

Artichoke & Sun Dried Tomato Bruschetta Recipe at a Glance
  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