Tomato Artichoke Bruschetta Recipes

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.

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.

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.

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.

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.

Steps:

• Heat oven to 375°F.
• Place bread slices on ungreased cookie sheet. Drizzle 1 teaspoon oil on each slice bread. Bake about 8 minutes or until golden brown.
• While bread is toasting, mix remaining ingredients. Spoon tomato mixture onto bread slices. Serve at room temperature.

Steps:

• Place first 3 ingredients in bowl. Mix in enough mayonnaise to form thick spread.
• Preheat broiler. Top bread rounds with spread. Arrange bruschetta on baking sheet. Broil until spread is heated through and begins to brown, about 2 minutes.

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.