Thursday, July 8, 2010

Artichoke Bruchetta and Tomato Bruchetta

Artichoke Bruchetta:
One or two 6 ounce Jar Marinated Artichoke hearts chopped (you can use 2 and not have as many leaves)
1/2 Cup. Grated Romano Cheese or Parmesan or a mix!
1/4 Cup. Finely chopped red onion-trust me red onion is the only one for this recipe!
5 to 6 Tbsp Mayo (Start small and add if needed)
One long thin Baguette sliced thin and toasted lightly on each side.

Place chopped hearts, cheese and onion in a bowl. Mix in enough mayo to make a thick spread.
Top bread rounds with a bit of the spread and broil in oven till bubbly and just barely turning brown on top (about 2 min WATCH CAREFULLY!)

Tomato Bruchetta:
Mix in med bowl:
6 diced tomatoes (ones with flavor if you can find them)
1/4 cup chopped fresh parsley
1/4 cup chopped fresh Basil
1/2 cup shredded Parmesan cheese
1 Tbsp good Olive Oil
2 tsp. balsamic Vinegar
Salt and Pepper to taste

One long thin Baguette sliced thin, lightly brushed with olive oil on each side then toasted on each side and rubbed with a garlic clove. (this can be done a day or two ahead of time and stored in a ziplock!)

Spoon a portion of the mixture on each round and broil in oven a couple of min till cheese is looking cooked. Watch Carefully!!
You can add more cheese to the top of each before broiling also if you would like that-believe do like that!

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