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Artichoke and Red Pepper Bruschetta





Yields
Makes 3 dozen appetizers

In an effort to duplicate the topping on a bruschetta she liked at a restaurant, Lynn Lloyd came up with this flavorful appetizer.

Artichoke and Red Pepper Bruschetta




James Carrier
 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
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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 34Calories from Fat 29
% Daily Value *
Total Fat 1.1g2%

Saturated Fat 0.4g2%
Cholesterol 1.1mg1%
Sodium 80mg4%
Total Carbohydrate 4.5g2%

Dietary Fiber 0.4g2%
Protein 1.3g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.