Best Mama Mia Artichoke And Tomato Bruschetta Recipes

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.,

ARTICHOKE BRUSCHETTA

Steps:

• Rinse artichoke hearts with and drain excess liquid.
• Place all the ingredients in a food processor except for half the olive oil.
• Pulse the ingrediets slowly a few seconds at a time. You don't want to go full force with the processor because you will end up with a paste and it's not what you want. Remember this is a bruschetta and it needs to have texture. What you're looking for is very small pieces that can be picked up with a cracker.
• Add the rest of the olive oil according to taste. You don't want it to be oily but you do want the oil to bind all the flavors together and release its rich aroma.
• Taste before serving as you would do with all your food and adjust if necessary.
• Serve with a variety of crackers or toasted breads and enjoy!

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.

ARTICHOKE BRUSCHETTA

Steps:

• Chop artichokes well.
• Mix artichokes, onion, and Parmesan cheese.
• Add just enough mayonnaise to make spreadable.
• Add garlic powder, mix well.
• Spread baguette slices with artichoke spread and place on a cookie sheet.
• Bake at 350 degrees for 15-20 minutes, or until topping starts to bubble and brown.

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.

ARTICHOKE BRUSCHETTA

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.