Friday, January 6, 2012
I like this recipe because it's something different, which fulfills my resolution for the year to focus on recipes that are off the beaten path. Plus, it gives me an excuse to use artichoke, which is a vegetable that I like but rarely utilize because my husband recoils in horror at its existence. But even he couldn't deny that this Artichoke Bruschetta is very tasty, and not all together "artichoke like." The canned artichokes have a very mild flavor, providing the base on which all the other fabulous flavors co-mingle. If you've ever had an artichoke dip at a chain restaurant, this is something very similar.
1 (14 oz) can artichoke hearts, drained and chopped
2 tomatoes, diced
1 shallot, minced
2-4 garlic cloves, crushed (it depends on your like/tolerance for garlic)
1/2 c grated Romano cheese
5 tbsp mayonnaise
salt and pepper
1 loaf Italian bread, sliced (other crusty breads work, too)
1. Preheat oven to 400 degrees. Place bread slices on a cookie sheet. Lightly brush the slices with some olive oil. Toast in the preheated oven for about 5 minutes.
2. In a medium bowl, combine the artichoke, tomatoes, shallot, garlic, Romano cheese, and mayonnaise. Stir to combine. Season with salt and pepper.
3. Spoon a layer of the artichoke mixture ontop of each toasted crustini. Place under the broiler and broil for about 2 minutes, or until the artichokes mixture heats through and start to lightly brown. Take care to watch that the crustini does not burn. Serve immediately.
This recipe is shared with Melt in Your Mouth Monday, Craft-O-Maniac, Made by You Monday, Tuesday Talent Show, Totally Tasty Tuesdays, This Chick Cooks, Full Plate Thursday, Foodie Friday, Foodie Friday