Artichoke Bruschetta
photo by Barenakedchef
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![photo by ChefLee](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/84/95/1/picDS74gT.jpg)
![photo by ChefLee](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/84/95/1/pic30NzN6.jpg)
![photo by Fairy Nuff](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/84/95/1/pic5oRPZ5.jpg)
- Ready In:
- 30mins
- Ingredients:
- 6
- Yields:
-
16 pieces
ingredients
- 1 (6 ounce) jar marinated artichoke hearts, drained
- 1⁄2 cup parmesan cheese, freshly grated
- 1⁄3 cup minced onion
- 1⁄4 teaspoon garlic powder
- mayonnaise
- 16 -18 slices of a small baguette (1/3" thick)
directions
- Chop artichokes well.
- Mix artichokes, onion, and Parmesan cheese.
- Add just enough mayonnaise to make spreadable.
- Add garlic powder, mix well.
- Spread baguette slices with artichoke spread and place on a cookie sheet.
- Bake at 350 degrees for 15-20 minutes, or until topping starts to bubble and brown.
Questions & Replies
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Reviews
see 14 more reviews
Tweaks
-
Made these last nite to go with dinner. They were Fabulous!! DH didn't stop raving. Made as directed except added 2 cloves of fresh minced garlic instead of powder & also diced some roasted red pepper & added it to the mixture. Will make again soon. DH suggested adding some chopped olives next time. Thanx for a great recipe!
RECIPE SUBMITTED BY
Michelle S.
Racine, Wisconsin