Artichoke and Red Pepper Bruschetta

Artichoke and Red Pepper Bruschetta
Photo by James Carrier

Ingredients

  • 2 teaspoons lemon juice
  • 1 can (14 oz.) artichoke hearts, drained and finely chopped
  • 1 clove garlic, peeled and minced or pressed
  • ½ cup grated asiago or parmesan cheese
  • Salt and pepper
  • ¼ cup finely chopped pimiento-stuffed Spanish-style green olives
  • ¼ cup minced parsley
  • + 4 more ingredients
    • 1 red onion (about 6 oz.), peeled and finely chopped
    • 1 tablespoon olive oil
    • 1 red bell pepper (about 1/2 lb.), rinsed, stemmed, seeded, and finely chopped
    • 36 diagonally cut slices (1/4 in. thick) sourdough baguette (about 1 slender 8-oz. loaf)

1. In a 10- to 12-inch nonstick frying pan over medium-high heat, frequently stir bell pepper, onion, and garlic in oil until vegetables begin to brown, 8 to 10 minutes. Add artichokes, parsley, olives, and lemon juice, mixing well. Remove from heat. Season to taste with salt and pepper. If makin...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals





Snooth Media Network