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 & 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.
EASY BRUSCHETTA
I always serve this as a starter at dinner parties. Everyone loves it because it is so light and tasty.
Provided by JANWEISBERGER
Categories Appetizers and Snacks Bruschetta Recipes
Time 20m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Combine tomato, basil, and red onion in a small mixing bowl; stir well. Season with freshly ground black pepper. Set aside.
- Arrange bread on a baking sheet. Place in oven, and bake until well toasted, approximately 5 minutes.
- Remove bread from oven, and transfer to a large serving platter. Let bread cool 3 to 5 minutes. Rub garlic into the top of each slice of toast; the toast should glisten with the garlic. Spoon the tomato mixture generously onto each slice, and serve.
Nutrition Facts : Calories 90.4 calories, Carbohydrate 17.8 g, Fat 0.6 g, Fiber 1.2 g, Protein 3.8 g, SaturatedFat 0.2 g, Sodium 186.3 mg, Sugar 1.7 g
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
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
TOMATO-ARTICHOKE BRUSCHETTA BREAD
This flavorful, savory bread is a delicious accompaniment to pasta, soup or salad. I think this would also make a nice appetizer bread. **Optional shortcut method: Thaw one loaf Rhode's frozen bread dough. Follow directions starting with step 9.
Provided by Alskann
Categories Yeast Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- Place butter and milk in a non-metallic dish and microwave on high 1 minute or until butter is just melted.
- Add sugar and salt; stir until dissolved.
- Pour milk mixture into mixer bowl.
- Test liquid to make sure it is not more than 90°F; Add yeast. Stir until dissolved.
- Let stand 15-20 minutes until yeast proofs.
- Mix in egg.
- While mixing on high speed, using bread hook, gradually add flour.
- Continue kneading until dough is well kneaded and elastic. Dough will be soft but workable.
- In a separate bowl, mix together artichokes, tomatoes, pine nuts and 3/4 cup of the cheese; set aside.
- Turn dough out onto a floured surface and roll into a 8"x11" rectangle.
- Melt the remaining 1/4 cup butter. Spread over dough rectangle with pastry brush, leaving a 1/2 inch border unbuttered.
- Spread artichoke-tomato mixture evenly over buttered area of dough.
- Roll up like a jelly roll, folding the ends under to fit pan.
- Use some of the melted butter to grease a loaf pan. Sprinkle 1/2 of remaining cheese over bottom of pan.
- Place loaf in prepared pan, seam-side down.
- Baste loaf with remaining butter and sprinkle with remaining cheese.
- Cover loosely with plastic wrap and let rise in a warm place.
- When loaf has risen, bake in 425°F oven for 10 minutes. Reduce heat to 350°F and continue cooking until done, about 35 - 40 minutes, depending upon your oven.
- Brush top of loaf with melted butter while still hot.
- Serve warm or at room temperature.
- Refrigerate any leftover bread.
- **Note** Times do not include time for bread to rise.
Nutrition Facts : Calories 3029.6, Fat 197.5, SaturatedFat 95.7, Cholesterol 594.6, Sodium 3825.6, Carbohydrate 269.4, Fiber 14.8, Sugar 35.6, Protein 57.2
TOMATO-ARTICHOKE BRUSCHETTA WITH FETA
Fire rosted tomatoes, goat cheese and fresh thyme leaves are the signature flavors of a classic Italian appetizer.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 20m
Yield 24
Number Of Ingredients 8
Steps:
- In medium bowl, mix tomatoes, artichokes, thyme, oil, vinegar and pepper.
- Spoon tomato mixture onto toasted baguette slices. Top with feta cheese. Serve immediately.
Nutrition Facts : Calories 45, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 120 mg, Sugar 1 g, TransFat 0 g
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