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    You are in: Home / Recipes / Artichoke-Tomato Bruschetta Recipe
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    Artichoke-Tomato Bruschetta

    Artichoke-Tomato Bruschetta. Photo by Calee

    1/2 Photos of Artichoke-Tomato Bruschetta

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    Total Time:

    Prep Time:

    Cook Time:

    22 mins

    20 mins

    2 mins

    Kittencalskitchen's Note:

    The mozzarella cheese is only optional, I like to sprinkle a small amount on the top after broiling, adjust the garlic amount to suit taste, use *only* Roma (plum) tomatoes for this or the mixture will be too watery.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Set oven to broiler heat.
    2. 2
      In a bowl mix together chopped tomatoes with garlic, chopped artichokes, Parmesan cheese, chopped onion and mayonnaise; mix well to combine.
    3. 3
      Season with salt and black pepper to taste (adjust the amount of mayonnaise if desired).
    4. 4
      Top each slice of bread with equal amounts of the tomato mixture (make certain to cover the bread slice completely with the mixture or the bread will burn).
    5. 5
      Place the slices onto a large baking sheet.
    6. 6
      broil for about 2 minutes or until bubbly and lightly browned.
    7. 7
      Sprinkle lightly with finely shredded mozzarealla cheese if desired.

    Ratings & Reviews:

    • on January 12, 2008

      45

      I enjoyed this for a late supper last night! I halved the recipe. Thanks Kitz! Made for your cookathon. Get well!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 08, 2008

      55

      This was quite good! I wasn't sure I'd like the mayo at all (didn't really fit my idea of a bruschetta) but it was really very good! I only added 1 tablespoon low-fat mayo, and couldn't find marinated artichoke hearts at the store so I used a can of plain artichokes that I sprinkled with marjoram, thyme and fresh basil. In the end I did sprinkle on a little balsamic vinegar when I served this though, as I couldn't imagine eating bruschetta without vinegar:) Otherwise I added 3 roma tomatoes and spread this on two large rolls, sort of open-faced-sandwich style. It turned out great! BF and I ate it for supper. This was so easy and good I'll make this again (but probably without the mayo and with vinegar):D Thanks Kitten!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 13, 2013

      55

      This was fantastic!! I also couldn't find unmarinated artichokes, so I added 1/4 tsp each...thyme, marjoram and basil.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Artichoke-Tomato Bruschetta

    Serving Size: 1 (72 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 358.8
     
    Calories from Fat 109
    30%
    Total Fat 12.1 g
    18%
    Saturated Fat 4.8 g
    24%
    Cholesterol 24.6 mg
    8%
    Sodium 804.8 mg
    33%
    Total Carbohydrate 47.1 g
    15%
    Dietary Fiber 4.1 g
    16%
    Sugars 1.9 g
    7%
    Protein 15.3 g
    30%

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