Saturday, August 13, 2011

Creamy Artichoke Bruschetta

These are wonderful and super simple. I will definitely make these again.

1 jar (6 oz) marinated artichoke hearts, drained and chopped
1/4 cup mayonnaise
1/4 cup finely chopped drained sun-dried tomatoes packed in oil
1 TBS freshly grated Parmesan cheese
Pinch of salt (to taste)
1 loaf Italian OR French bread (about 15" long), cut into 1/2 inch slices and toasted

In small bowl, combine all ingredients except the bread.  Evenly spread artichoke mixture on toasted bread.  Broil for 1 minute or until golden.  Serve immediately.

Makes about 20 appetizers

Source:  Bring Out the Best - Hellmann's Cookbook


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