Wednesday, December 29, 2004
artichoke bruschetta
Artichoke Bruschetta
Erin Walsh
This takes no time at all to prepare, and the results are fantastic!
1 6-oz. jar marinated artichoke hearts, drained, patted dry, chopped
½ c. grated Romano cheese
1/3 c. finely chopped red onion
Pinch of cayenne pepper
5 to 6 Tbs. mayonnaise (can use less and it will still be fine)
French bread baguette, cut into rounds. (Can also serve on tomato slices for low-carb folks)
Place first 3 ingredients in bowl. Mix in enough mayo to form a thick spread. Preheat broiler. Top bread rounds with spread. Arrange bruschetta on baking sheet. Broil until spread is heated through and begins to brown (usually takes about 5 minutes, but I always keep an eye on them).
That’s it! Prepare for friends to gobble them up! I usually can’t get them to the table fast enough, and have some friends that just wait right at the stove.
Erin Walsh
This takes no time at all to prepare, and the results are fantastic!
1 6-oz. jar marinated artichoke hearts, drained, patted dry, chopped
½ c. grated Romano cheese
1/3 c. finely chopped red onion
Pinch of cayenne pepper
5 to 6 Tbs. mayonnaise (can use less and it will still be fine)
French bread baguette, cut into rounds. (Can also serve on tomato slices for low-carb folks)
Place first 3 ingredients in bowl. Mix in enough mayo to form a thick spread. Preheat broiler. Top bread rounds with spread. Arrange bruschetta on baking sheet. Broil until spread is heated through and begins to brown (usually takes about 5 minutes, but I always keep an eye on them).
That’s it! Prepare for friends to gobble them up! I usually can’t get them to the table fast enough, and have some friends that just wait right at the stove.
# posted by Chelsea @ 2:26 PM 
