Total Time
Prep 15 mins
Cook 2 mins

Bon Appétit | January 1999 by Harriet Tupler, Plantation FL

Ingredients Nutrition

  • 170.09 g jar marinated artichoke hearts, drained, patted dry, chopped
  • 118.29 ml grated romano cheese
  • 78.07 ml finely chopped red onion
  • 73.94-88.74 ml mayonnaise
  • 16 rounds french bread (1/4 in thick)


  1. Place first 3 ingredients in bowl. Mix in enough mayonnaise to form thick spread.
  2. Preheat broiler. Top bread rounds with spread. Arrange bruschetta on baking sheet. Broil until spread is heated through and begins to brown, about 2 minutes.
Most Helpful

Made for My 3 Chefs October 2013 tag game and what a great appetizer. I followed the instructions only saving some of the artichoke mixture for tonight (makes more than DH and I could eat). Defiantely one to make around the holidays. Thank you for posting.

mama smurf October 15, 2013