Artichoke and Red Pepper Bruschetta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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In an effort to duplicate the topping on a bruschetta she liked at a restaurant, Lynn Lloyd came up with this flavorful appetizer. Ingredients:
1 red bell pepper (about 1/2 lb.), rinsed, stemmed, seeded, and finely chopped |
1 red onion (about 6 oz.), peeled and finely chopped |
1 clove garlic, peeled and minced or pressed |
1 tablespoon olive oil |
1 can (14 oz.) artichoke hearts, drained and finely chopped |
1/4 cup minced parsley |
1/4 cup finely chopped pimiento-stuffed spanish-style green olives |
2 teaspoons lemon juice |
salt and pepper |
36 diagonally cut slices (1/4 in. thick) sourdough baguette (about 1 slender 8-oz. loaf) |
1/2 cup grated asiago or parmesan cheese |
Directions:
1. In a 10- to 12-inch nonstick frying pan over medium-high heat, frequently stir bell pepper, onion, and garlic in oil until vegetables begin to brown, 8 to 10 minutes. Add artichokes, parsley, olives, and lemon juice, mixing well. Remove from heat. Season to taste with salt and pepper. If making up to 1 day ahead, cover and chill.
2. Arrange baguette slices in a single layer on a 12- by 15-inch baking sheet. Broil 4 to 6 inches from heat until toasted on 1 side, about 1 minute. Remove from oven and turn slices over.
3. Spoon artichoke mixture equally on untoasted side of baguette slices; spread level. Sprinkle with cheese.
4. Broil 4 to 6 inches from heat until cheese begins to melt and topping is hot, about 1 minute.
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