Wednesday, June 22, 2011

Artichoke Bruschetta

The perfect snack for our potluck this week to celebrate the official start of summer (even though here in Monterey it's perpetually foggy...hello? Sun? We miss you). It's best served at room temperature.


1  jar (6 oz.) of marinated artichoke hearts, chopped
1 tomato, chopped and seeded
1/3 cup chopped green onion
1/2 cup shredded romano cheese
1/3 cup finely chopped greens (I used a spinach/spring mix)
1 garlic clove, minced
4-5 tbsp. mayonnaise
1 large baguette, sliced diagonally into about 20 or 30 slices

shredded romano cheese

In a bowl, combine all of the ingredients (except the bread). Top the slices with the artichoke mixture and broil for about 3 minutes, or until the edges of the bread are browned. Cool for about 5 minutes. Then top with a large shaving of romano cheese and a fresh piece of arugula.

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