Print
Sun Dried Tomato and Artichoke Bruschetta
Servings 12 -15 slices
Ingredients
- 1/3 cup sun dried tomatoes drained and chopped
- 3-4 oz marinated artichokes drained, chopped in half (approx. 1/2 cup before chopping)
- 1/4 cup parmesan cheese grated
- 1/4 cup chopped fresh parsley plus extra for garnish (optional, but really adds color to dish)
- 1/3 cup mayonaise
- 1/4 teaspoon garlic salt
- fresh ground pepper
- 1 french baguette cut into 3/4 inch slices
Instructions
-
Preheat oven to 350 degrees. Place oven rack on top third of oven.
-
Gently mix together sun dried tomatoes, artichokes, parmesan cheese, chopped parsley and mayo. Season with garlic salt and pepper.
-
Spoon mixture onto baguette slices and place on baking sheet.
-
Bake for about 10-12 minutes. The topping should puff up slightly and turn bit golden on top.
-
Remove from oven. Place on plate and serve immediately, sprinkle with additional chopped parsley if desired.
Recipe Notes
-You may substitute regular canned artichokes (in water) for marinated artichokes. If using regular canned artichokes, add one teaspoon of lemon juice to the recipe.-To "drain" the sun dried tomatoes, I use a fork to remove the tomatoes from the jar. No need to use a strainer.-Brush the baguette slices with olive oil and toast them under the broiler if you like the bread more crunchy. Top with the spread and bake as directed.-To serve as a dip, simply mix up the artichoke and tomato mixture and spoon into a small oven proof dish. Bake for 15 minutes as directed. Serve with veggie slices, chips, crackers, pita slices or bread.