Bruschetta with Artichoke Hearts and Parmesan

Name: Bruschetta with Artichoke Hearts and Parmesan
Total time: 40 min
Ingredients: 1 loaf, country bread with thick crust (about 10 by 5 inches, ends discarded), sliced crosswise into into ¾-inch-thick pieces; ½ , garlic clove, peeled; ¼ cup, extra-virgin olive oil; 1 (14-ounce) can, artichoke hearts, rinsed and patted dry; 2 teaspoons, lemon juice; 1 , garlic clove, minced; 2 tablespoons, extra virgin olive oil, plus extra for serving; 2 tablespoons, fresh basil leaves, finely shredded; ¼ teaspoon, table salt; ¼ teaspoon, pepper; 2 ounces, Parmesan cheese, 1 ounce finely grated (about ½ cup), 1 ounce shaved into strips with vegetable peeler

4.1

(98)

www.americastestkitchen.com

Your recipes

Total: 40 minutes

Servings: 10

Author : Andrea Geary

appetizers europe italian

Bruschetta with Artichoke Hearts and Parmesan

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

FOR THE TOASTED BREAD: Adjust oven rack so it is about 4 inches from heating element and heat broiler. Place bread on foil-lined rimmed baking sheet. Broil until bread is deep golden, 1 to 2 minutes. Flip and repeat on second side. Lightly rub 1 side of slices with garlic and brush with olive oil. Season with salt to taste.

Step 2

FOR THE TOPPING: Pulse artichoke hearts, lemon juice, garlic, olive oil, basil, salt, and pepper in food processor until coarse puree forms, about six 1-second pulses, scraping down bowl with rubber spatula once during processing. Add grated Parmesan and pulse to combine, about two 1-second pulses. Divide artichoke mixture among toasts and spread to edges. Top with shaved Parmesan. Sprinkle with black pepper to taste, drizzle with olive oil, and serve.

Top similar recipes

Curated for you