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Artichoke Heart Bruschetta with Parmesan Recipe

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This recipe for Artichoke Heart Bruschetta with Parmesan is from Cooking For CoCo, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 14oz. can artichoke hearts, rinsed and patted dry
2 T olive oil
2 T chopped fresh basil
2 tsp lemon juice
1 garlic clove minced
salt and pepper to taste
2 oz. Parmesan cheese, 1 oz. grated, 1 oz. shaved

Toasted Bread:
1 French Baguette
1 garlic clove peeled
1/4 olive oil
sea salt
Directions:
Directions:
Topping:

Pulse artichokes, oil, basil, lemon juice, garlic, salt and pepper in a food processor until it is a coarse puree. This should be about 6 pulses. Scrape down the sides if needed. Add grated Parmesan cheese and pulse to combine, about 2 more pulses. Put in an airtight container. This will keep for 2 days in the refrigerator.

Toasted Bread:

When you are ready to serve, place oven rack about 4 inches from the broiler and heat the broiler.
Line a baking sheet with foil.
Put bread on the baking sheet and broil until golden brown.
Lightly rub toast with garlic and brush with olive oil.

Serving:

Spread artichoke mixture evenly over toast and topped with shaved Parmesan. Season with pepper to taste.

 

 

 

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