Artichoke and Red Pepper Bruschetta
James Carrier
YieldsMakes 3 dozen appetizers
AuthorLynn Lloyd, Mt. Shasta, Califorina,
In an effort to duplicate the topping on a bruschetta she liked at a restaurant, Lynn Lloyd came up with this flavorful appetizer.

How to Make It

Step 1
1

In a 10- to 12-inch nonstick frying pan over medium-high heat, frequently stir bell pepper, onion, and garlic in oil until vegetables begin to brown, 8 to 10 minutes. Add artichokes, parsley, olives, and lemon juice, mixing well. Remove from heat. Season to taste with salt and pepper. If making up to 1 day ahead, cover and chill.

Step 2
2

Arrange baguette slices in a single layer on a 12- by 15-inch baking sheet. Broil 4 to 6 inches from heat until toasted on 1 side, about 1 minute. Remove from oven and turn slices over.

Step 3
3

Spoon artichoke mixture equally on untoasted side of baguette slices; spread level. Sprinkle with cheese.

Step 4
4

Broil 4 to 6 inches from heat until cheese begins to melt and topping is hot, about 1 minute.

Ingredients

 1 red bell pepper (about 1/2 lb.), rinsed, stemmed, seeded, and finely chopped
 1 red onion (about 6 oz.), peeled and finely chopped
 1 clove garlic, peeled and minced or pressed
 1 tablespoon olive oil
 1 can (14 oz.) artichoke hearts, drained and finely chopped
 1/4 cup minced parsley
 1/4 cup finely chopped pimiento-stuffed Spanish-style green olives
 2 teaspoons lemon juice
  Salt and pepper
 36 diagonally cut slices (1/4 in. thick) sourdough baguette (about 1 slender 8-oz. loaf)
 1/2 cup grated asiago or parmesan cheese

Directions

Step 1
1

In a 10- to 12-inch nonstick frying pan over medium-high heat, frequently stir bell pepper, onion, and garlic in oil until vegetables begin to brown, 8 to 10 minutes. Add artichokes, parsley, olives, and lemon juice, mixing well. Remove from heat. Season to taste with salt and pepper. If making up to 1 day ahead, cover and chill.

Step 2
2

Arrange baguette slices in a single layer on a 12- by 15-inch baking sheet. Broil 4 to 6 inches from heat until toasted on 1 side, about 1 minute. Remove from oven and turn slices over.

Step 3
3

Spoon artichoke mixture equally on untoasted side of baguette slices; spread level. Sprinkle with cheese.

Step 4
4

Broil 4 to 6 inches from heat until cheese begins to melt and topping is hot, about 1 minute.

Artichoke and Red Pepper Bruschetta