Best Artichoke And Sun Dried Tomato Bruschetta Recipes

ARTICHOKE BRUSCHETTA

Steps:

• Preheat the broiler.
• Place the bread slices on a baking sheet and toast lightly under the broiler.
• In a medium bowl, mix marinated artichoke hearts, Romano or Parmesan cheese, red onion, crushed garlic, diced tomato and mayonnaise.
• Top the lightly toasted French baguette slices with equal amounts of the artichoke heart mixture being careful to spread the mixture over the entire surface.
• The edges of the bread will tend to burn if not covered by the artichoke mixture.
• Arrange slices in a single layer on the baking sheet.
• Broil in the preheated oven 2 minutes, or until toppings are bubbly and lightly browned.

TOMATO & ARTICHOKE BRUSCHETTA

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.,

SUN-DRIED TOMATO BRUSCHETTA WITH GOAT CHEESE

Steps:

• Preheat broiler.
• Slice your bread, if you have not done so already; place them on a baking sheet which you have lined with aluminum foil (just in case something falls off and tries to burn).
• Place the bread under the broiler and toast until light golden; remove.
• Turn the bread over, place the bread under the broiler and toast just until the bread firms slightly but not golden yet; remove.
• Brush the lighter side with olive oil (you may decline this if you are using tomatoes packed in oil, but it's your choice).
• On top of that lay out some basil leaves to cover the top of the bread.
• Mince the sun-dried tomatoes and sprinkle on top of the basil; I use regular dried on mine that are still pliant like raisins; if yours are hard you may need to have soaked them in warm water in advance and squeezed dry then mince; but you can do that now, no biggie.
• On top of the tomatoes sprinkle a generous amount of goat cheese and tap down so it doesn't fall off.
• If you like you can add a pinch of sea salt but I didn't.
• Place the bruschettas under the broiler and toast just until the cheese starts to soften and the edges get nice and brown; serve.

ARTICHOKE-TOMATO BRUSCHETTA

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.

TOMATO-ARTICHOKE BRUSCHETTA WITH FETA

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.

ANCHOVY & SUN-DRIED TOMATO BRUSCHETTA

Steps:

• Slice the bread and very lightly paint with the olive oil and toast (dry) the slices in the oven 300°F for approx 20 minutes or until the slices are crisp dried.
• I do this well in advance and keep the dried toasts in an air tight container so you always have some on hand, or you can buy ready made ones.
• In your food processor or hand held chopper attachment put in: sun dried tomatoes, anchovies,garlic salt& pepper, and hot sauce.
• Chop until you have a very fine spreadable mixture, let stand for at least 1/2 hour.
• I make mine up a few hours in advance.
• Spread the mixture on the dry toasts.
• Top with fresh chopped tomato.
• Sprinkle with cheese of your choice.
• Place in 375°F oven for approx 15 minutes or until heated through and the cheese is golden.