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Category: Bruschetta, Crostini and Canapes
Prep Time: Cook Time: Total Time:
24 (1/2-inch thick) slices crusty French bread (12 oz baguette), cut diagonally
2 tbsp olive oil
3/4 tsp hot pepper sauce
Artichoke Topping:
1 (12 oz) jar marinated artichoke hearts, drained and chopped
1 large scallion, sliced
3/4 tsp hot pepper sauce
1/2 tsp fresh chopped rosemary
3 oz goat cheese, crumbled
Preheat oven to 350. Combine olive oil and hot pepper sauce in small cup. Brush one side of each bread slice with sauce mixture; place on ungreased baking sheet. Bake until lightly toasted, about 8 to 10 minutes.
Preheat broiler. Combine artichoke hearts, scallion, hot pepper sauce and rosemary in small bowl; toss to mix well. Spoon artichoke topping on each toasted bread slice; top with crumbled goat cheese. Broil 3 minutes until goat cheese is slightly melted and lightly browned. Makes 24.
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PEPPERY ARTICHOKE BRUSCHETTA
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Category: Bruschetta, Crostini and Canapes
Prep Time: Cook Time: Total Time:
24 (1/2-inch thick) slices crusty French bread (12 oz baguette), cut diagonally
2 tbsp olive oil
3/4 tsp hot pepper sauce
Artichoke Topping:
1 (12 oz) jar marinated artichoke hearts, drained and chopped
1 large scallion, sliced
3/4 tsp hot pepper sauce
1/2 tsp fresh chopped rosemary
3 oz goat cheese, crumbled
Preheat oven to 350. Combine olive oil and hot pepper sauce in small cup. Brush one side of each bread slice with sauce mixture; place on ungreased baking sheet. Bake until lightly toasted, about 8 to 10 minutes.
Preheat broiler. Combine artichoke hearts, scallion, hot pepper sauce and rosemary in small bowl; toss to mix well. Spoon artichoke topping on each toasted bread slice; top with crumbled goat cheese. Broil 3 minutes until goat cheese is slightly melted and lightly browned. Makes 24.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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