Artichoke Rosemary Bruschetta Recipes

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ARTICHOKE BRUSCHETTA



Artichoke Bruschetta image

A really great tapa that will get you many compliments. Really simple to make. The original recipe was by Roxanne. I have served this at many of my "Wine and Tapa" parties and was always pleased by the response.

Provided by An American in Spain

Categories     Vegetable

Time 17m

Yield 8 tapa servings

Number Of Ingredients 7

1 (6 1/2 ounce) jar marinated artichoke hearts, drained and chopped
1 medium tomatoes, seeds removed and diced
1/2 cup grated romano cheese or 1/2 cup parmesan cheese
1/4 cup finely chopped red onion
2 garlic cloves, crushed
5 tablespoons mayonnaise
1 French baguette, cut into 1/3 inch thick slices

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.

ARTICHOKE-ROSEMARY BRUSCHETTA



Artichoke-Rosemary Bruschetta image

Enjoy this Italian appetizer topped with two types of cheese, herbs and artichoke hearts. Ready in just 35 minutes!

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 35m

Yield 12

Number Of Ingredients 6

1 loaf (1 pound) French bread, cut horizontally in half
1 cup shredded mozzarella cheese (4 ounces)
1/2 cup grated Parmesan cheese
1 tablespoon chopped fresh or 1 teaspoon dried rosemary leaves, crumbled
2/3 cup mayonnaise or salad dressing
1 jar (6 ounces) marinated artichoke hearts, drained and chopped

Steps:

  • Heat oven to 375°. Place bread, cut sides up, on ungreased cookie sheet. Bake 10 minutes.
  • Mix 1/2 cup of the mozzarella cheese, the Parmesan cheese, rosemary, mayonnaise and artichokes; spread on bread. Sprinkle with remaining 1/2 cup mozzarella cheese. Bake 15 to 20 minutes or until cheese is melted.

Nutrition Facts : Calories 235, Carbohydrate 21 g, Cholesterol 15 mg, Fiber 2 g, Protein 8 g, SaturatedFat 3 g, ServingSize 1 slice, Sodium 450 mg

JERUSALEM ARTICHOKE HUMMUS WITH ROSEMARY BRUSCHETTA



Jerusalem Artichoke Hummus With Rosemary Bruschetta image

This slightly unusual recipe is actually from Marie Claire Cooking. I love the flavour combinations of this dish and sometimes add a teaspoon of tahini to the hummus. The original recipe calls for a loaf of wood-fired bread which I can't get so I use regular Ciabatta instead! I know that the term 'hummus' is used very lightly here & I have to admit that sometimes I use a classic hummus recipe but blend in the Jerusalem Artichoke before serving.

Provided by Um Safia

Categories     Lunch/Snacks

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 10

11 1/2 ounces jerusalem artichokes, scrubbed
2 tablespoons butter
3/4 cup milk
1 1/2 cups cooked chickpeas (canned is fine)
1 teaspoon ground cumin
2 tablespoons lemon juice
1 garlic clove, peeled & crushed
1 loaf ciabatta (or wood-fired bread!)
olive oil
6 sprigs fresh rosemary

Steps:

  • Place the Jerusalem artichokes in a saucepan of boiling water & cook for approximately 5 minutes or until tender.
  • Drain & place artichokes in a food processor with the butter & milk & process until smooth.
  • To make the rosemary brushetta, slice the bread thinly & brush with a little olive oil.
  • Sprinkle the slices of bread with the rosemary, place under a hot grill / broiler & cook until crisp.
  • Serve the brushetta with the artichoke hummus.

Nutrition Facts : Calories 254.2, Fat 8.6, SaturatedFat 4.8, Cholesterol 21.7, Sodium 336.8, Carbohydrate 37.8, Fiber 5.4, Sugar 8, Protein 7.8

ARTICHOKE BRUSCHETTA



Artichoke Bruschetta image

This is a great bruschetta recipe based on an artichoke dip. It's always a huge hit! Try adding spinach or tomatoes!

Provided by ROXANNEBLESH

Categories     Appetizers and Snacks     Bruschetta Recipes

Time 20m

Yield 8

Number Of Ingredients 5

1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
½ cup grated Romano cheese
⅓ cup finely chopped red onion
5 tablespoons mayonnaise
1 French baguette, cut into 1/3 inch thick slices

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.

Nutrition Facts : Calories 277.8 calories, Carbohydrate 35.7 g, Cholesterol 11 mg, Fat 11.1 g, Fiber 2.3 g, Protein 10 g, SaturatedFat 2.6 g, Sodium 592.7 mg, Sugar 1.9 g

ARTICHOKE BRUSCHETTA



Artichoke Bruschetta image

I reviewed a lot of similar recipes, came up with this one and they all loved it! It's fast, easy, tasty and a savior for any last minute guests that won't keep you in the kitchen for hours missing out on all the fun! You may already have most of the ingridients in your pantry except for the artichoke hearts and red roasted peppers. But you can always buy them and have them hang out there until you need them.

Provided by Dee chef

Categories     Spreads

Time 10m

Yield 1 1/2-2 cups, 4 serving(s)

Number Of Ingredients 10

400 g marinated artichoke hearts
55 g roasted sweet red peppers
1 tablespoon capers
1/2 cup parsley
1 1/2 tablespoons red wine vinegar
1 1/2 tablespoons lemon juice
1 large garlic clove
4 -5 tablespoons extra virgin olive oil
salt
cracked black pepper

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!

Nutrition Facts : Calories 178.9, Fat 13.8, SaturatedFat 1.9, Sodium 163.7, Carbohydrate 13.4, Fiber 6, Sugar 1.8, Protein 4

ARTICHOKE BRUSCHETTA



Artichoke Bruschetta image

Provided by Harriet Tupler

Categories     Broil     Cocktail Party     Vegetarian     Quick & Easy     Mayonnaise     Parmesan     Artichoke     Bon Appétit     Florida

Yield Makes 16

Number Of Ingredients 5

1 6-ounce jar marinated artichoke hearts, drained, patted dry, chopped
1/2 cup grated Romano cheese
1/3 cup finely chopped red onion
5 to 6 tablespoons mayonnaise
16 1/3-inch-thick French bread baguette rounds

Steps:

  • Place first 3 ingredients in bowl. Mix in enough mayonnaise to form thick spread.
  • Preheat broiler. Top bread rounds with spread. Arrange bruschetta on baking sheet. Broil until spread is heated through and begins to brown, about 2 minutes.

ARTICHOKE BRUSCHETTA



Artichoke Bruschetta image

This is a very tasty, quick to put together appetizer. I got the recipe from a friend who highly recommended it, just finished making it and I cannot keep my hands OFF of it!

Provided by Michelle S.

Categories     Low Cholesterol

Time 30m

Yield 16 pieces

Number Of Ingredients 6

1 (6 ounce) jar marinated artichoke hearts, drained
1/2 cup parmesan cheese, freshly grated
1/3 cup minced onion
1/4 teaspoon garlic powder
mayonnaise
16 -18 slices of a small baguette (1/3" thick)

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.

Nutrition Facts : Calories 195.7, Fat 2.8, SaturatedFat 1, Cholesterol 2.8, Sodium 447.8, Carbohydrate 34.9, Fiber 2.5, Sugar 0.4, Protein 7.2

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