Cheesy Artichoke Bruschetta Food

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.

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.

CHEESY ARTICHOKE BRUSCHETTA

Steps:

• In a large mixing bowl, beat cream cheese until smooth.
• Blend the mayonnaise and chopped artichoke hearts. Mix in both cheeses and garlic. Beat on high until smooth.
• Spread the mixture across the tops of each slice of French Bread; cover every inch of the top of the bread all the way to the edges; arrange bread on baking sheet.
• Broil the Bruschetta for 2-3 minutes or until the tops are turning golden and the cheese is bubbling.
• Garnish with chopped fresh parsley and sprinkle some paprika over the tops.
• Serve immediately.

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:

• Preheat the broiler.
• Place the bread slices on a baking sheet and toast lightly under the broiler.
• In a medium bowl, mix marinated artichoke hearts, Romano or Parmesan cheese, red onion, crushed garlic, diced tomato and mayonnaise.
• Top the lightly toasted French baguette slices with equal amounts of the artichoke heart mixture being careful to spread the mixture over the entire surface.
• The edges of the bread will tend to burn if not covered by the artichoke mixture.
• Arrange slices in a single layer on the baking sheet.
• Broil in the preheated oven 2 minutes, or until toppings are bubbly and lightly browned.

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.

ARTICHOKE BRUSCHETTA

Steps:

• Chop artichokes well.
• Mix artichokes, onion, and Parmesan cheese.
• Add just enough mayonnaise to make spreadable.
• Add garlic powder, mix well.
• Spread baguette slices with artichoke spread and place on a cookie sheet.
• Bake at 350 degrees for 15-20 minutes, or until topping starts to bubble and brown.

ARTICHOKE & SPINACH 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 inches from from the heat for 3-4 minutes or until edges are lightly browned.

TASTY BRUSCHETTA AND ARTICHOKE CHICKEN

Steps:

• PREHEAT oven to 400°F.
• Defrost artichoke quarters. Set aside.
• Place tomatoes with liquid in medium bowl. Add garlic, stuffing mix and water; stir just until stuffing mix is moistened. Stir in additional ingredients of mushrooms, onions, basil, balsamic vinegar and salt and pepper. Set aside.
• Mix together 1 teaspoon garlic powder, 1/4 teaspoon salt and 1/8 teaspoon pepper. Sprinkle chicken with mixture; place chicken in a greased 13x9 inch baking dish.
• Top chicken pieces with artichokes and stuffing mixture then sprinkle with mozzarella and parmesan cheeses. Bake for 30 minutes or until chicken is cooked through.
• Garnish with basil sprigs and red pepper flakes if desired.

ARTICHOKE AND GOAT CHEESE BRUSCHETTA

Steps:

• Preheat the broiler. In a medium skillet, heat 2 tablespoons of olive oil until shimmering.
• Add the garlic, bay leaf and thyme sprigs and cook over moderate heat until fragrant, 2 minutes. Add the artichokes and lemon zest and cook, stirring, until lightly browned, 5 minutes.
• Scrape the thyme leaves into the skillet; discard the sprigs and bay leaf.
• Transfer the artichoke mixture to a food processor.
• Add the goat cheese and lemon juice; pulse until pureed. Season with salt and pepper. Transfer to a serving dish, cover and keep warm.
• Brush the bread slices with olive oil and broil for 1 minute, turning once, until golden and crisp. Serve the artichoke spread with the baguette slices.

ARTICHOKE BRUSCHETTA

Steps:

• Rinse artichoke hearts with and drain excess liquid.
• Place all the ingredients in a food processor except for half the olive oil.
• Pulse the ingrediets slowly a few seconds at a time. You don't want to go full force with the processor because you will end up with a paste and it's not what you want. Remember this is a bruschetta and it needs to have texture. What you're looking for is very small pieces that can be picked up with a cracker.
• Add the rest of the olive oil according to taste. You don't want it to be oily but you do want the oil to bind all the flavors together and release its rich aroma.
• Taste before serving as you would do with all your food and adjust if necessary.
• Serve with a variety of crackers or toasted breads and enjoy!