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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Though these bruschetta are a terrific first course for almost any meal. They'd actually make a great lunch as welljust think of them as open-faced sandwiches. Ingredients:
6 (1/3-inch-thick) slices from a round country loaf |
6 tablespoons extra-virgin olive oil |
2 (6 1/2-ounce) jars marinated artichoke hearts, drained |
1 (2-ounce) piece prosciutto or ham |
1 small red onion, chopped |
1 (10-ounce) package frozen peas, thawed |
2 scallions (greens only), coarsely chopped |
3 tablespoons chopped fresh mint |
1/4 cup parmesan shavings |
Directions:
1. Preheat broiler.
2. Arrange bread in 1 layer on a baking sheet, then brush tops with 2 tablespoons oil and season with salt and pepper. Broil until golden brown and transfer to a rack.
3. Cut artichokes lengthwise into 1/4-inch-thick slices and cut prosciutto into matchsticks. Cook artichokes and prosciutto in 3 tablespoons oil in a 10-inch heavy skillet over moderately high heat, stirring, until artichokes are golden, about 4 minutes. Add onion and cook, stirring, until softened.
4. Add peas and cook, stirring, until tender, about 2 minutes. Stir in scallions, mint, and salt and pepper to taste. Spoon mixture over toasts. Drizzle with remaining tablespoon oil and top with parmesan.
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