Best Tomato Artichoke 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.,

MAMA MIA ARTICHOKE AND TOMATO BRUSCHETTA

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.

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.

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 BREAD

Steps:

• Place butter and milk in a non-metallic dish and microwave on high 1 minute or until butter is just melted.
• Add sugar and salt; stir until dissolved.
• Pour milk mixture into mixer bowl.
• Test liquid to make sure it is not more than 90°F; Add yeast. Stir until dissolved.
• Let stand 15-20 minutes until yeast proofs.
• Mix in egg.
• While mixing on high speed, using bread hook, gradually add flour.
• Continue kneading until dough is well kneaded and elastic. Dough will be soft but workable.
• In a separate bowl, mix together artichokes, tomatoes, pine nuts and 3/4 cup of the cheese; set aside.
• Turn dough out onto a floured surface and roll into a 8"x11" rectangle.
• Melt the remaining 1/4 cup butter. Spread over dough rectangle with pastry brush, leaving a 1/2 inch border unbuttered.
• Spread artichoke-tomato mixture evenly over buttered area of dough.
• Roll up like a jelly roll, folding the ends under to fit pan.
• Use some of the melted butter to grease a loaf pan. Sprinkle 1/2 of remaining cheese over bottom of pan.
• Place loaf in prepared pan, seam-side down.
• Baste loaf with remaining butter and sprinkle with remaining cheese.
• Cover loosely with plastic wrap and let rise in a warm place.
• When loaf has risen, bake in 425°F oven for 10 minutes. Reduce heat to 350°F and continue cooking until done, about 35 - 40 minutes, depending upon your oven.
• Brush top of loaf with melted butter while still hot.
• Serve warm or at room temperature.
• Refrigerate any leftover bread.
• **Note** Times do not include time for bread to rise.

ARTICHOKE AND SUN-DRIED TOMATO BRUSCHETTA

Steps:

• Brush baguette slices with oil. Place bread on ungreased baking sheets. Bake at 400° for 6-8 minutes or until lightly browned., Place the artichokes, tomatoes, garlic, oregano, basil, and ½ cup cheese in a food processor; cover and process until coarsely chopped., Spread 1 heaping tablespoon on each bread slice; sprinkle with remaining cheese. Bake at 400° for 5-10 minutes or until top is bubbly.