Artichoke And Bean Bruschetta Food

ARTICHOKE BRUSCHETTA

Steps:

• Thinly slice 1 garlic clove, and set aside. Gently crush remaining clove, and rub over one side of each of the bread slices. Brush both sides of bread with 1 tablespoon olive oil. Toast slices on a grill or in a skillet over medium-high heat until golden and crisp on both sides. Transfer to a serving platter, and set aside.
• Heat remaining tablespoon olive oil in a medium skillet over medium-high heat. Add reserved garlic and artichoke hearts. Saute until golden, 3 to 4 minutes. Set aside.
• Season ricotta cheese with salt and pepper; spread about 2 tablespoons of mixture on each slice of bread. Top with sauteed garlic and artichokes. Season again with salt and pepper. Garnish with shaved Parmesan cheese, and drizzle with olive oil.

ARTICHOKE BRUSCHETTA

Steps:

• In a large bowl, combine the first seven ingredients. Cut baguette into 30 slices; top with artichoke mixture. , Place on ungreased baking sheets. Broil 3-4 in. from the heat for 3-4 minutes or until edges are lightly browned.

WHITE BEAN-ARTICHOKE SPREAD WITH BRUSCHETTA

Steps:

• Preheat a grill.
• Begin by peeling 2 of the artichokes until you get to the hearts. Saute the artichokes in a medium size skillet with olive oil, shallots, thyme, and the white beans on medium high heat for 10 minutes or until softened. Place mixture into a blender and add remaining ingredients, and pulse until all ingredients are blended.
• Heat the vegetable oil in a large pot.
• To make the crisp artichokes, simply cut the tough leaves around the artichokes until you reach the heart, keeping part of the stem. Cut into quarters, toss lightly in flour, and fry until crisp in the oil. Remove from pan, and drain on paper towels.
• To make the balsamic reduction, simply put the balsamic vinegar in a small saucepan on high heat, and reduce down to almost a syrup consistency. Remove from heat, and let cool to room temperature.
• To serve, grill 4 slices of sourdough bread rubbed with olive oil. Place on a serving plate. Top each slice with a few arugula leaves. Lightly spread a spoonful of the pureed artichoke mixture on the bread, and then top with crisp artichoke pieces. Drizzle a little balsamic reduction around bruschetta, and season with salt and pepper.

ARTICHOKE AND BEAN CROSTINI

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray a baking sheet with vegetable cooking spray
• Lay the prosciutto in a single layer on the prepared baking sheet and bake for 10 to 12 minutes until crispy. Set aside to cool for 10 minutes.
• On another baking sheet, arrange the bread slices in a single layer. Using a pastry brush, brush the bread with 1/4 cup of the oil. Bake until golden, about 12 to 15 minutes.
• In a food processor, combine the artichoke hearts, beans, cheese, basil, lemon zest, lemon juice, salt, and pepper. Pulse until the mixture is chunky. With the machine running, slowly add the remaining 1/4 cup of olive oil. Spoon the artichoke mixture onto the crostini. Crumble the prosciutto and sprinkle on top. Drizzle with oil and serve.

ARTICHOKE AND BEAN BRUSCHETTA

Steps:

• Place an oven rack in the center of the oven and preheat the oven to 375°F. Spray a rimmed baking sheet with vegetable oil cooking spray.
• Lay the prosciutto in a single layer on the prepared baking sheet and bake for 10 to 12 minutes, until crispy. Set aside to cool for 10 minutes.
• On another baking sheet, arrange the bread slices in a single layer. Using a pastry brush, brush the bread with 1/4 cup of the oil. Bake for 12 to 15 minutes, until golden.
• In a food processor, combine the artichoke hearts, beans, cheese, basil, lemon zest, lemon juice, salt, and pepper. Pulse until the mixture is chunky. With the machine running, slowly add the remaining 1/4 cup olive oil and mix until combined but still slightly chunky.
• Spoon the artichoke mixture onto the crostini. Crumble the prosciutto and sprinkle on top. Drizzle with oil and serve.

ROASTED PEPPER AND ARTICHOKE BRUSCHETTA

Steps:

• Preheat the oven to 400 degrees F.
• Brush the baguette slices with the olive oil and place on a baking sheet. Toast until crisp but still slightly tender on the inside, 6 to 8 minutes. Let cool to room temperature.
• In a medium bowl, combine the artichoke marinade, artichokes and roasted red pepper and season with salt and pepper. Toss to coat.
• Spoon the artichoke and pepper mixture on the toasted baguette slices. Drizzle each with a little bit of the marinade.

A TRIO OF BRUSCHETTA

Steps:

• For the white bean: Combine all ingredients in a medium bowl and let sit at room temperature for 30 minutes.
• For the tapenade: Combine all ingredients in a food processor and process until smooth.
• For the fresh tomato: Combine all ingredients in a small bowl and season with salt and pepper to taste.
• For the bruschetta: Brush bread with olive oil on one side and grill oiled side down until golden brown. Top with the white beans, tapenade and tomatoes.

ARTICHOKE & PECORINO BRUSCHETTA

Steps:

• Heat oven to 200C/180C fan/gas 6. Halve or quarter the artichokes, if whole, and put them in a bowl with the chilli flakes, mint, zest and oil. Season lightly with salt and set aside.
• Put the bread on a baking sheet and scatter over the garlic. Drizzle with olive oil and season with sea salt. Bake for 10 mins, or until golden and crisp. Set aside to cool.
• Fold the pecorino through the marinated artichokes and spoon over the garlic bruschetta just before eating.

ARTICHOKE BRUSCHETTA

Steps:

• Preheat the broiler.
• In a medium bowl, mix marinated artichoke hearts, Romano cheese, red onion and mayonnaise. Top French baguette slices with equal amounts of the artichoke heart mixture. Arrange slices in a single layer on a large baking sheet.
• Broil in the preheated oven 2 minutes, or until toppings are bubbly and lightly browned.

CANNELLINI AND ARTICHOKE BRUSCHETTA

Steps:

• Heat oven to 375ºF.
• Combine all ingredients except bread.
• Place bread slices in single layer on baking sheet; top with bean mixture, adding about 1 Tbsp. to each.
• Bake 13 min. or until bread is lightly toasted.