Tomato Artichoke Bruschetta With Feta Recipes
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 BRUSCHETTA
This artichoke bruschetta recipe is reminiscent of the hot artichoke dips served in restaurants. It comes together quickly and can easily be doubled or tripled.-Amy Sauser, Omaha, Nebraska
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first seven ingredients. Cut baguette into 30 slices; top with artichoke mixture. , Place on ungreased baking sheets. Broil 3-4 in. from the heat for 3-4 minutes or until edges are lightly browned.
Nutrition Facts : Calories 78 calories, Fat 4g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 122mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
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 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
TOMATO CROSTINI WITH WHIPPED FETA
Steps:
- For the whipped feta, place the feta and cream cheese in the bowl of a food processor fitted with the steel blade. Pulse until the cheeses are mixed. Add 1/3 cup of the olive oil, the lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and process until smooth.
- For the tomatoes, up to an hour before you're serving, combine the shallots, garlic, and vinegar in a medium bowl. Set aside for 5 minutes. Whisk in the remaining 1/3 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the tomatoes, stir gently, and set aside for 10 minutes. Stir in the basil and taste for seasonings.
- To assemble the crostini, spread each slice of bread with a generous amount of whipped feta. With a slotted spoon, place the tomatoes on top. Put the crostini on plates and scatter with the pine nuts. Sprinkle with extra basil and serve.
TOMATO-BASIL BRUSCHETTA WITH FETA
Turn a French baguette and a few other ingredients like plum tomatoes, black olives and red onions into Tomato-Basil Bruschetta with Feta. Our tomato basil bruschetta is "betta" with feta. Check it out!
Provided by My Food and Family
Categories Home
Time 25m
Yield 18 servings
Number Of Ingredients 8
Steps:
- Heat broiler.
- Broil bread slices 2 to 3 min. on each side or until lightly toasted on both sides. Brush evenly with 1 Tbsp. oil.
- Combine remaining ingredients with remaining oil.
- Spoon onto toast slices just before serving.
Nutrition Facts : Calories 100, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 4.4999 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
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