TOMATO & ARTICHOKE BRUSCHETTA
A healthy and refreshing appetizer, I enjoy bruschetta anytime of year. For serving guests, I like to slice the garlic instead of chopping it for both beauty and flavor infusion. This is also a simple make-ahead dish: You can mix it up, cover and refrigerate for a few hours before serving.-Gina Bergamino, Chanhassen, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 6-1/2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. In a large bowl, combine tomatoes, cheese, artichokes, green onions and pine nuts. Whisk the oil, vinegar, garlic, pepper and salt; pour over tomato mixture and toss to coat., Place bread on ungreased baking sheets. Bake 4-5 minutes on each side or until golden brown. Top with tomato mixture.,
Nutrition Facts : Calories 24 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 37mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
ARTICHOKE AND SUN-DRIED TOMATO BRUSCHETTA
My family excepts me to bring these bruschetta to every function. The artichoke sun-dried tomato combination is a tasty alternative to the traditional versions. I've even tossed the mixture with spaghetti for a fun change of pace.-
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- Brush baguette slices with oil. Place bread on ungreased baking sheets. Bake at 400° for 6-8 minutes or until lightly browned., Place the artichokes, tomatoes, garlic, oregano, basil, and ½ cup cheese in a food processor; cover and process until coarsely chopped., Spread 1 heaping tablespoon on each bread slice; sprinkle with remaining cheese. Bake at 400° for 5-10 minutes or until top is bubbly.
Nutrition Facts : Calories 61 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 120mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
TOMATO BRUSCHETTA
This classic recipe is for lazy summer days that beg for moving slowly and snacking often. Chop tomatoes, place them in a colander, shower them with salt, then make yourself a drink or go for a swim. The longer they drain, the better they'll be. This bruschetta gets better as it sits for a bit, so make it up to an hour ahead. While most bruschetta recipes have you rub a raw garlic clove on toasted bread, this one calls for making a quick infused oil that's stirred into the tomatoes and basil, providing a more delicate garlicky note. Pile it all on toasted bread, and enjoy bite after juicy bite.
Provided by Ali Slagle
Categories easy, snack, dips and spreads, finger foods, appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Core and chop the tomatoes, then transfer to a colander over a bowl or in the sink. Add the salt and gently stir. Let drain for up to 2 hours.
- Meanwhile, make the garlic oil: In a small saucepan, warm the olive oil and garlic over low heat until the garlic is softened and fragrant, about 5 minutes, making sure the garlic doesn't brown. Set aside to cool.
- Roll the basil leaves up and thinly slice crosswise.
- When the oil is cool and the tomatoes are well drained, combine the tomatoes, garlic oil and basil in a medium bowl. Season with additional salt, to taste. Spoon over toasted bread.
ROASTED PEPPER AND ARTICHOKE BRUSCHETTA
Provided by Food Network
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F.
- Brush the baguette slices with the olive oil and place on a baking sheet. Toast until crisp but still slightly tender on the inside, 6 to 8 minutes. Let cool to room temperature.
- In a medium bowl, combine the artichoke marinade, artichokes and roasted red pepper and season with salt and pepper. Toss to coat.
- Spoon the artichoke and pepper mixture on the toasted baguette slices. Drizzle each with a little bit of the marinade.
ARTICHOKE BRUSCHETTA
This is a great bruschetta recipe based on an artichoke dip. It's always a huge hit! Try adding spinach or tomatoes!
Provided by ROXANNEBLESH
Categories Appetizers and Snacks Bruschetta Recipes
Time 20m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat the broiler.
- In a medium bowl, mix marinated artichoke hearts, Romano cheese, red onion and mayonnaise. Top French baguette slices with equal amounts of the artichoke heart mixture. Arrange slices in a single layer on a large baking sheet.
- Broil in the preheated oven 2 minutes, or until toppings are bubbly and lightly browned.
Nutrition Facts : Calories 277.8 calories, Carbohydrate 35.7 g, Cholesterol 11 mg, Fat 11.1 g, Fiber 2.3 g, Protein 10 g, SaturatedFat 2.6 g, Sodium 592.7 mg, Sugar 1.9 g
ARTICHOKE-TOMATO BRUSCHETTA
The mozzarella cheese is only optional, I like to sprinkle a small amount on the top after broiling, adjust the garlic amount to suit taste, use *only* Roma (plum) tomatoes for this or the mixture will be too watery.
Provided by Kittencalrecipezazz
Categories Breads
Time 22m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to broiler heat.
- In a bowl mix together chopped tomatoes with garlic, chopped artichokes, Parmesan cheese, chopped onion and mayonnaise; mix well to combine.
- Season with salt and black pepper to taste (adjust the amount of mayonnaise if desired).
- Top each slice of bread with equal amounts of the tomato mixture (make certain to cover the bread slice completely with the mixture or the bread will burn).
- Place the slices onto a large baking sheet.
- broil for about 2 minutes or until bubbly and lightly browned.
- Sprinkle lightly with finely shredded mozzarealla cheese if desired.
Nutrition Facts : Calories 358.8, Fat 12.2, SaturatedFat 4.9, Cholesterol 24.6, Sodium 804.8, Carbohydrate 47.2, Fiber 4.2, Sugar 1.9, Protein 15.4
MAMA MIA ARTICHOKE AND TOMATO BRUSCHETTA
love artichokes !!! this is a very easy recipie anyone can make. everyone will think youre a genius !!!
Provided by mrs.pin
Categories Breads
Time 20m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- heat oven to 350.
- place sliced bread on ungreased baking sheet.
- bake in oven 10 minutes or until slightly toasted.
- in medium bowl combine artichokes tomatoes onion garlic.
- in another small bowl put in vinegar and add oil in a small stream whisking while adding to make a vinaigrette.
- then add vinaigrette to arichoke mixture mixing well.
- add salt and pepper to taste.
- top toasted bread with artichoke mixture to cover.
- sprinkle with cheese.
- top with some parsley.
- serve.
Nutrition Facts : Calories 186.2, Fat 5.5, SaturatedFat 0.9, Sodium 315.2, Carbohydrate 29.4, Fiber 3.8, Sugar 1.2, Protein 5.6
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