Artichoke And Sun Dried Tomato Bruschetta Recipes

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CHEESY ARTICHOKE BRUSCHETTA



Cheesy Artichoke Bruschetta image

Cheesy Artichoke Bruschetta, a cheesy, tangy combination of goodness smothering a toasty piece of French Bread. Simple. Sublime.

Provided by Nicole Cook

Categories     Appetizers, Snacks and Small Bite Recipes

Time 35m

Number Of Ingredients 8

1 loaf French Bread (cut into slices at an angle about 1/3" thick)
8 oz cream cheese (softened)
1 cup mayonnaise
14 oz. Cento Quartered and Marinated Artichoke Hearts (drained and chopped)
1 cup Cabot Cheddar Cheese (shredded)
1 tablespoon garlic (minced)
fresh parsley (if desired, chopped)
paprika (if desired)

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 AND SUN-DRIED TOMATO BRUSCHETTA



Artichoke and Sun-Dried Tomato Bruschetta image

My family excepts me to bring these bruschetta to every function. The artichoke sun-dried tomato combination is a tasty alternative to the traditional versions. I've even tossed the mixture with spaghetti for a fun change of pace.-

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 3 dozen.

Number Of Ingredients 8

36 slices French bread baguette (1/2 inch thick)
2 tablespoons olive oil
2 cups marinated quartered artichoke hearts, drained
1 cup oil-packed sun-dried tomatoes, drained
1 garlic clove, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 cup shredded Italian cheese blend, divided

Steps:

  • Brush baguette slices with oil. Place bread on ungreased baking sheets. Bake at 400° for 6-8 minutes or until lightly browned., Place the artichokes, tomatoes, garlic, oregano, basil, and ½ cup cheese in a food processor; cover and process until coarsely chopped., Spread 1 heaping tablespoon on each bread slice; sprinkle with remaining cheese. Bake at 400° for 5-10 minutes or until top is bubbly.

Nutrition Facts : Calories 61 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 120mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

ARTICHOKE AND SUN-DRIED TOMATO PASTA



Artichoke and Sun-Dried Tomato Pasta image

This vegan pasta dish with artichoke hearts, sun-dried tomatoes, and fresh basil proves that just a few ingredients can be filling and delicious.

Provided by Jolinda Hackett

Categories     Entree     Dinner     Lunch     Pasta

Time 20m

Yield 6

Number Of Ingredients 8

1 (12-ounce) box bow tie pasta
2 tablespoons good quality olive oil
3 cloves garlic (minced)
1/2 red pepper (diced)
1 jar oil-packed sun-dried tomatoes (drained; or about 3/4 cup dry, rehydrated and drained)
1 cup artichoke hearts (drained well and coarsely chopped)
1/3 cup black olives (sliced)
1/3 cup basil (chopped fresh)

Steps:

  • Enjoy.

Nutrition Facts : Calories 188 kcal, Carbohydrate 26 g, Cholesterol 0 mg, Fiber 4 g, Protein 5 g, SaturatedFat 1 g, Sodium 109 mg, Sugar 1 g, Fat 8 g, ServingSize 6 servings, UnsaturatedFat 0 g

CHICKEN AND SUN-DRIED TOMATO BRUSCHETTA



Chicken and Sun-Dried Tomato Bruschetta image

This recipe is the definition of versatility - if the weather's mild, use the grill outside to prepare this appetizer. In colder months, use your oven instead. The amount of ingredients for this recipe can be scaled back or multiplied to accommodate any range of party guests. You can also alter the amount of most of the ingredients according to your personal preference. You'll enjoy this variation on regular old bruschetta appetizers!

Provided by SMPETER

Categories     Appetizers and Snacks     Bruschetta Recipes

Time 45m

Yield 8

Number Of Ingredients 7

2 skinless, boneless chicken breast halves
1 ¼ cups Italian salad dressing, divided
4 cups fresh spinach, torn
⅓ cup crumbled feta cheese
8 sun-dried tomatoes, packed without oil, chopped
1 (1 pound) loaf focaccia bread, cut into 1/2-inch thick slices
¼ cup olive oil

Steps:

  • Place the chicken and 1 cup salad dressing in a bowl. Cover, and marinate at least 3 hours in the refrigerator.
  • Preheat the grill for high heat.
  • Lightly oil the grill grate. Discard dressing used for marinating, and grill chicken 7 minutes per side, or until juices run clear. Cool and shred.
  • In a large bowl, mix the cooked chicken, spinach, feta cheese, sun-dried tomatoes, and remaining dressing.
  • Brush the focaccia bread with olive oil, and cook 1 minute per side on the prepared grill, or until lightly toasted. Place portions of the chicken mixture on the toasted focaccia to serve.

Nutrition Facts : Calories 389.2 calories, Carbohydrate 34.3 g, Cholesterol 26.1 mg, Fat 22.2 g, Fiber 2.1 g, Protein 13.5 g, SaturatedFat 4.8 g, Sodium 1124.4 mg, Sugar 4.8 g

TOMATO & ARTICHOKE BRUSCHETTA



Tomato & Artichoke Bruschetta image

A healthy and refreshing appetizer, I enjoy bruschetta anytime of year. For serving guests, I like to slice the garlic instead of chopping it for both beauty and flavor infusion. This is also a simple make-ahead dish: You can mix it up, cover and refrigerate for a few hours before serving.-Gina Bergamino, Chanhassen, Minnesota

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield about 6-1/2 dozen.

Number Of Ingredients 11

4 cups grape tomatoes, chopped
1 cup shredded part-skim mozzarella cheese
3/4 cup water-packed artichoke hearts, rinsed, drained and chopped
3 green onions, chopped
3 tablespoons pine nuts, toasted
1/4 cup olive oil
3 tablespoons red wine vinegar
3 garlic cloves, minced
3/4 teaspoon pepper
1/4 teaspoon salt
1 French bread baguette (10-1/2 ounces), cut into 1/4-inch slices

Steps:

  • Preheat oven to 425°. In a large bowl, combine tomatoes, cheese, artichokes, green onions and pine nuts. Whisk the oil, vinegar, garlic, pepper and salt; pour over tomato mixture and toss to coat., Place bread on ungreased baking sheets. Bake 4-5 minutes on each side or until golden brown. Top with tomato mixture.,

Nutrition Facts : Calories 24 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 37mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

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