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Bruschetta with Artichokes

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.

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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.

Servings
SERVING

Ingredients

  • 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

Preparation

  1. Squeeze artichokes to extract any liquid. Blot dry on paper towels.
  2. Place artichokes, olive oil, tapenade and brown sugar in food processor; chop finely.
  3. Spread 1 heaping Tbs. on each bruschetta toast; sprinkle with olive oil, and serve.

Bruschetta Toasts

Makes 12

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
  1. 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.

Nutrition Information

  • Serving Size Serves 6
  • Calories 299
  • Carbohydrate Content 29 g
  • Cholesterol Content 0 mg
  • 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
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g