Best Mama Mia Artichoke And Tomato Bruschetta Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MAMA MIA ARTICHOKE AND TOMATO BRUSCHETTA



Mama Mia Artichoke and Tomato Bruschetta image

love artichokes !!! this is a very easy recipie anyone can make. everyone will think youre a genius !!!

Provided by mrs.pin

Categories     Breads

Time 20m

Yield 10 serving(s)

Number Of Ingredients 10

1 baguette, sliced in 1/2 inch pieces
1 (14 ounce) can water-packed artichoke hearts, drained and chopped
1 cup seeded chopped tomato
1/4 cup finely chopped red onion
3 cloves garlic, pressed
3 tablespoons extra virgin olive oil
1 1/2 tablespoons champagne vinegar
salt and pepper
parmesan cheese
flat leaf parsley, minced

Steps:

  • heat oven to 350.
  • place sliced bread on ungreased baking sheet.
  • bake in oven 10 minutes or until slightly toasted.
  • in medium bowl combine artichokes tomatoes onion garlic.
  • in another small bowl put in vinegar and add oil in a small stream whisking while adding to make a vinaigrette.
  • then add vinaigrette to arichoke mixture mixing well.
  • add salt and pepper to taste.
  • top toasted bread with artichoke mixture to cover.
  • sprinkle with cheese.
  • top with some parsley.
  • serve.

Nutrition Facts : Calories 186.2, Fat 5.5, SaturatedFat 0.9, Sodium 315.2, Carbohydrate 29.4, Fiber 3.8, Sugar 1.2, Protein 5.6

ARTICHOKE BRUSCHETTA



Artichoke Bruschetta image

I reviewed a lot of similar recipes, came up with this one and they all loved it! It's fast, easy, tasty and a savior for any last minute guests that won't keep you in the kitchen for hours missing out on all the fun! You may already have most of the ingridients in your pantry except for the artichoke hearts and red roasted peppers. But you can always buy them and have them hang out there until you need them.

Provided by Dee chef

Categories     Spreads

Time 10m

Yield 1 1/2-2 cups, 4 serving(s)

Number Of Ingredients 10

400 g marinated artichoke hearts
55 g roasted sweet red peppers
1 tablespoon capers
1/2 cup parsley
1 1/2 tablespoons red wine vinegar
1 1/2 tablespoons lemon juice
1 large garlic clove
4 -5 tablespoons extra virgin olive oil
salt
cracked black pepper

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!

Nutrition Facts : Calories 178.9, Fat 13.8, SaturatedFat 1.9, Sodium 163.7, Carbohydrate 13.4, Fiber 6, Sugar 1.8, Protein 4

ARTICHOKE BRUSCHETTA



Artichoke Bruschetta image

A really great tapa that will get you many compliments. Really simple to make. The original recipe was by Roxanne. I have served this at many of my "Wine and Tapa" parties and was always pleased by the response.

Provided by An American in Spain

Categories     Vegetable

Time 17m

Yield 8 tapa servings

Number Of Ingredients 7

1 (6 1/2 ounce) jar marinated artichoke hearts, drained and chopped
1 medium tomatoes, seeds removed and diced
1/2 cup grated romano cheese or 1/2 cup parmesan cheese
1/4 cup finely chopped red onion
2 garlic cloves, crushed
5 tablespoons mayonnaise
1 French baguette, cut into 1/3 inch thick slices

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-TOMATO BRUSCHETTA



Artichoke-Tomato Bruschetta image

The mozzarella cheese is only optional, I like to sprinkle a small amount on the top after broiling, adjust the garlic amount to suit taste, use *only* Roma (plum) tomatoes for this or the mixture will be too watery.

Provided by Kittencalrecipezazz

Categories     Breads

Time 22m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 -2 roma tomato (finely chopped)
2 teaspoons fresh minced garlic (or to taste)
1 (6 1/2 ounce) jar marinated artichoke hearts, drained and chopped
1/2 cup parmesan cheese
1/4 cup chopped red onion
4 -6 tablespoons mayonnaise (or to taste)
salt (to taste)
fresh ground black pepper (to taste)
1 French baguette (cut into 1/3 inch thick slices)
1 cup finely shredded mozzarella cheese (or to taste)

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.

Nutrition Facts : Calories 358.8, Fat 12.2, SaturatedFat 4.9, Cholesterol 24.6, Sodium 804.8, Carbohydrate 47.2, Fiber 4.2, Sugar 1.9, Protein 15.4

TOMATO & ARTICHOKE BRUSCHETTA



Tomato & Artichoke Bruschetta image

A healthy and refreshing appetizer, I enjoy bruschetta anytime of year. For serving guests, I like to slice the garlic instead of chopping it for both beauty and flavor infusion. This is also a simple make-ahead dish: You can mix it up, cover and refrigerate for a few hours before serving.-Gina Bergamino, Chanhassen, Minnesota

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield about 6-1/2 dozen.

Number Of Ingredients 11

4 cups grape tomatoes, chopped
1 cup shredded part-skim mozzarella cheese
3/4 cup water-packed artichoke hearts, rinsed, drained and chopped
3 green onions, chopped
3 tablespoons pine nuts, toasted
1/4 cup olive oil
3 tablespoons red wine vinegar
3 garlic cloves, minced
3/4 teaspoon pepper
1/4 teaspoon salt
1 French bread baguette (10-1/2 ounces), cut into 1/4-inch slices

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.,

Nutrition Facts : Calories 24 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 37mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #flat-shapes     #appetizers     #breads     #vegetables     #easy     #beginner-cook     #dinner-party     #vegetarian     #dietary     #onions     #tomatoes     #brunch

Related Topics