Artichoke and Red Pepper Bruschetta

Artichoke and Red Pepper Bruschetta
Photo by James Carrier


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

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


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