30 minutes or fewer
If you like, top each bruschetta with a thin shaving of pecorino Toscano, a mild cheese from Tuscany. Makes about 1 1/2 cups purée.
- 12 bruschetta toasts (see recipe, below)
- Artichoke Topping
- 2 11.5-oz. jars water-packed artichoke hearts, well drained
- 2 Tbs. olive oil
- 2 Tbs. olive tapenade
- 1 tsp. light brown sugar
- Extra virgin olive oil
- Squeeze artichokes to extract any liquid. Blot dry on paper towels.
- Place artichokes, olive oil, tapenade and brown sugar in food processor; chop finely.
- Spread 1 heaping Tbs. on each bruschetta toast; sprinkle with olive oil, and serve.
For an even more authentic taste of Tuscany, toast these on the grill.
- 12 1/2-inch-thick slices good-quality Italian bread
- 1 large clove garlic, cut in half
- Preheat broiler, and place oven rack about 6 inches from heat. Place bread on baking sheet, and broil 2 to 4 minutes, or until crisp and golden. Turn toast over, and repeat. When cool enough to handle, rub one side of each toast with cut garlic clove.
- Serving Size: Serves 6
- Calories: 299
- Carbohydrate Content: 29 g
- Fat Content: 12 g
- Fiber Content: 4 g
- Protein Content: 8 g
- Saturated Fat Content: 1 g
- Sodium Content: 602 mg
- Sugar Content: 1 g