Artichoke and Sun-Dried Tomato Bruschetta

  Appetizers

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.

Artichoke and Sun-Dried Tomato Bruschetta

Average Rating: 5

TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 3 dozen.

Ingredients

  • 36 slices French bread baguette (1/2 inch thick)
  • 2 tablespoons olive oil
  • 2 cups marinated quartered artichoke hearts, drained
  • 1 cup oil-packed sun-dried tomatoes, drained
  • 1 garlic clove, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 cup shredded Italian cheese blend, divided

Instructions

  • 1. Brush baguette slices with oil. Place bread on ungreased baking sheets. Bake at 400° for 6-8 minutes or until lightly browned.
  • 2. Place the artichokes, tomatoes, garlic, oregano, basil, and ½ cup cheese in a food processor; cover and process until coarsely chopped.
  • 3. 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

1 slice: 61 calories, 4g fat (1g saturated fat), 2mg cholesterol, 120mg sodium, 6g carbohydrate (0 sugars, 0 fiber), 2g protein.

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