E-Z Artichoke and Cheese Bruschetta

This is a very easy and fast snack to make for lunch time…. using marinated artichokes, fresh basil leaves and melted Asiago cheese on top of toasted French bread/Baguette slices. This was made especially for the RSC #11 contest.

• Ready In: 30 mins
• Serves: 4-6
• Yields: 6 Baguettes

Ingredients

• 1  loaf  French bread, 6 slices (or Baguette bread)
• 6  ounces  marinated artichoke hearts, 1 jar (reserve the liquid)
• 1⁄4 cup basil leaves, fresh chopped
• 1  tablespoon shallot, chopped
• 2  tablespoons sun-dried tomatoes packed in oil, chopped
• 2  tablespoons olive oil (substitute olive oil spray)
• 1  tablespoon key lime juice (substitute lemon or lime juice)
• 2  tablespoons parmesan cheese, grated
• 1⁄4 cup asiago cheese, grated (substitute Gouda cheese regular or smoked)
• 1⁄8 teaspoon cayenne pepper (pinch of)

Directions

1. Slice French bread into about 6 or more semi-thin pieces, Brush olive oil on both sides of the bread, Place on top of an aluminum foil lined pan, Bake in a toaster oven at 350 degrees for a few minute until toasted (turn if need be to toast both sides), Then remove .
2. In a food blender (or hand chop) add the artichoke hearts, 2 tablespoons marinate liquid, fresh basil, shallots, key lime juice, Parmesan cheese and cayenne pepper, then puree a little (but NOT finely).
3. Place scoops of the artichoke mixture on top of the toasted bread slices, Put Asiago cheese on each piece of bread, Then a small piece of the sun-dried tomato as well.
4. Finally, place in the toaster oven for a minute or less to melt the cheese.
5. Serve and enjoy.