Foods | Cooking
Hints & Tips
Recipe and photo by Betty Rosbottom, author of
Big Book of Backyard Cooking. Betty says, "The prep work took less than 20 minutes. An hour before the party,
I mounded the artichoke purée onto toasted baguette slices and added a sprinkle of crumbled goat cheese."
Artichoke and Goat Cheese Bruschetta Recipe:
Yields: 18 bruschettas
Prep time: 15 min
Cook time: 6 min
18 baguette bread slices, cut on the diagonal about 1/4-inch thick
2 jars (6 to 6 1/2 ounces each) marinated
1/2 cup plus 2 tablespoons chopped flat-leaf parsley, divided
1/2 cup grated
Parmesan Cheese (Parmigiano-Reggiano)
6 ounces creamy
goat cheese, crumbled
Preheat oven to 375 degrees F.
Brush baguette bread slices on both sides with olive oil and place them on a baking sheet. Bake slices
until just crisp, about 3 minutes a side. Remove from oven and leave on
baking sheet. (Bread can be toasted 3 hours ahead; cover loosely with
foil and leave at room temperature.)
Drain artichokes, reserving about 2 tablespoons of the
oil they were packed in, and place them in a food processor fitted with
a metal blade. Add reserved 2 tablespoons artichoke oil, 1/2 cup of the
parsley, Parmesan cheese, and several grindings of black pepper. Process,
pulsing machine, until mixture is a coarse puree. (Puree can be prepared
3 hours ahead; cover and leave at cool room temperature.)
When ready to serve, spread each bread slice with a mound of artichoke
puree and top with some crumbled goat cheese. (Bruschetta can be
assembled 1 hour ahead; leave uncovered, at room temperature.)
When ready to eat, bake until cheese is melted and bruschetta are warm,
approximately 5 to 6 minutes. Sprinkle bruschetta with black pepper and some of the remaining parsley. Serve warm on a platter.
Makes 18 bruschettas.
More Delicious Marinated Artichoke Treats:
Artichoke Tea Sandwiches
The tea sandwich takes on a more satisfying dimension with the addition of artichokes. Even children love these sandwiches!
Miniature Artichoke Tarts
This is a great make-ahead appetizer, especially when making large amounts of appetizers for a large party. These tarts also make a great breakfast entree.
For a breakfast entree, I would re-warm them in the microwave.
Lemon Artichoke Dip
This unusual and delicious Lemon Artichoke Dip, using the whole lemon (yes,
skin, pith, juice, and pulp), will totally surprise you with its bright, tangy