Thursday, November 30, 2006

Spring Bruschetta

12 (1/2-inch thick) baguette slices
1/4 cup extra virgin olive oil
4 cloves garlic, divided
1 (14-oz.) jar artichoke hearts, drained, rinsed & coarsely chopped
2-3 roasted sweet red peppers, thinly sliced into 1-inch pieces
1/3 cup pitted olives, quartered
1 tbsp. balsamic vinegar
1/8 tsp. ground black pepper Freshly grated Parmesan cheese

Preheat broiler. Lightly brush both sides of bread with a small amount of olive oil. Broil bread until golden brown on both sides, turning once.
Meanwhile, in a large skillet, in 1 tbsp. olive oil, sauté 2 cloves minced garlic and artichokes over medium high heat until lightly browned and slightly softened; for about 3-5 minutes.
Add roasted peppers, olives, balsamic vinegar, ground black pepper and remove from heat. Brush topside of toasted baguette slices with remaining garlic cloves (cut in half).
Top bread with artichoke mixture and sprinkle with Parmesan cheese. Makes 12 appetizer servingsPreparation time: 25 minutes

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