Artichoke Bruschetta Recipe Cold

Steps:

• Rinse artichoke hearts with and drain excess liquid.
• Place all the ingredients in a food processor except for half the olive oil.
• Pulse the ingrediets slowly a few seconds at a time. You don't want to go full force with the processor because you will end up with a paste and it's not what you want. Remember this is a bruschetta and it needs to have texture. What you're looking for is very small pieces that can be picked up with a cracker.
• Add the rest of the olive oil according to taste. You don't want it to be oily but you do want the oil to bind all the flavors together and release its rich aroma.
• Taste before serving as you would do with all your food and adjust if necessary.
• Serve with a variety of crackers or toasted breads and enjoy!

Steps:

• Preheat the broiler.
• Place the bread slices on a baking sheet and toast lightly under the broiler.
• In a medium bowl, mix marinated artichoke hearts, Romano or Parmesan cheese, red onion, crushed garlic, diced tomato and mayonnaise.
• Top the lightly toasted French baguette slices with equal amounts of the artichoke heart mixture being careful to spread the mixture over the entire surface.
• The edges of the bread will tend to burn if not covered by the artichoke mixture.
• Arrange slices in a single layer on the baking sheet.
• Broil in the preheated oven 2 minutes, or until toppings are bubbly and lightly browned.

Steps:

• In a large bowl, combine the first seven ingredients. Cut baguette into 30 slices; top with artichoke mixture. , Place on ungreased baking sheets. Broil 3-4 in. from the heat for 3-4 minutes or until edges are lightly browned.

Steps:

• Preheat the oven to 400 degrees F.
• Brush the baguette slices with the olive oil and place on a baking sheet. Toast until crisp but still slightly tender on the inside, 6 to 8 minutes. Let cool to room temperature.
• In a medium bowl, combine the artichoke marinade, artichokes and roasted red pepper and season with salt and pepper. Toss to coat.
• Spoon the artichoke and pepper mixture on the toasted baguette slices. Drizzle each with a little bit of the marinade.

Steps:

• In a food processor combine the artichokes, parsley, walnuts, lemon zest and juice, garlic, salt, and pepper. Run the machine to finely chop all the ingredients, stopping the machine a few times to scrape down the sides. Then, with the machine running, drizzle in 1/2 cup extra-virgin olive oil. Spoon the pesto into the cups of an ice cube tray. Tapping the tray gently on the counter to remove any air bubbles. Cover tightly with plastic wrap and place in the freezer. Freeze for 1 day or up to 1 month.
• When ready to serve, thaw the pesto. Mix in the Parmesan. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the ciabatta slices with the 1/4 cup extra-virgin olive oil. Grill until toasted, about 5 minutes. Spread the artichoke pesto over the toasted slices and serve.

Steps:

• Preheat the broiler.
• In a medium bowl, mix marinated artichoke hearts, Romano cheese, red onion and mayonnaise. Top French baguette slices with equal amounts of the artichoke heart mixture. Arrange slices in a single layer on a large baking sheet.
• Broil in the preheated oven 2 minutes, or until toppings are bubbly and lightly browned.

Steps:

• Preheat the broiler. Place the bread slices on a baking sheet and toast lightly under the broiler.
• In a medium bowl, mix marinated artichoke hearts, chicken breast, provolone cheese, red onion, crushed garlic, diced tomato and mayonnaise.
• Top the lightly toasted French baguette slices with equal amounts of the artichoke heart mixture being careful to spread the mixture over the entire surface. The edges of the bread will tend to burn if not covered by the artichoke mixture.
• Arrange slices in a single layer on the baking sheet. Broil in the preheated oven 2 minutes or until toppings are bubbly and lightly browned.

Steps:

• Preheat broiler. Whisk together the first 8 ingredients; stir in herbs. Fold in avocados. Place bread on an ungreased baking sheet. Broil 3-4 in. from heat until golden brown, 1-2 minutes per side. Top with avocado mixture.

Steps:

• Preheat oven to 350 degrees. Make crostini: Brush baguette slices on both sides with a total of 1 tablespoon oil; season with salt and pepper. Place on a baking sheet, and bake, turning over once, until golden, 10 to 12 minutes. Cool.
• Meanwhile, make topping: Finely chop artichokes, and combine in a bowl with Parmesan, parsley, and remaining tablespoon oil.
• Dividing evenly, spoon topping onto crostini, and garnish with additional Parmesan, if desired.

Steps:

• Preheat broiler.
• Arrange bread in 1 layer on a baking sheet, then brush tops with 2 tablespoons oil and season with salt and pepper. Broil until golden brown and transfer to a rack.
• Cut artichokes lengthwise into 1/4-inch-thick slices and cut prosciutto into matchsticks. Cook artichokes and prosciutto in 3 tablespoons oil in a 10-inch heavy skillet over moderately high heat, stirring, until artichokes are golden, about 4 minutes. Add onion and cook, stirring, until softened.
• Add peas and cook, stirring, until tender, about 2 minutes. Stir in scallions, mint, and salt and pepper to taste. Spoon mixture over toasts. Drizzle with remaining tablespoon oil and top with parmesan.

Steps:

• Preheat broiler on low. On a non-stick cookie sheet, arrange 25 slices of cocktail sourdough bread squares and brush one side lightly with extra virgin olive oil. Toast under broiler for approximately 3 minutes each side or until toasted lightly. Transfer toasts to serving plate.
• In a medium bowl, gently toss together the tomatoes, onions, garlic, capers and olives. In a separate bowl whisk together 3 tablespoons of the olive oil, the 3 tablespoons of balsamic vinegar and the oregano.
• May refridgerate two mixtures until ready to serve. When ready to serve, pour oil/vinegar mixture over tomato mixture and toss together gently. Season to taste with salt and freshly ground pepper.
• Serve cold in a bowl alongside the cocktail toasts and a small bowl of freshly grated parmesan cheese for topping.

Steps:

• Thinly slice 1 garlic clove, and set aside. Gently crush remaining clove, and rub over one side of each of the bread slices. Brush both sides of bread with 1 tablespoon olive oil. Toast slices on a grill or in a skillet over medium-high heat until golden and crisp on both sides. Transfer to a serving platter, and set aside.
• Heat remaining tablespoon olive oil in a medium skillet over medium-high heat. Add reserved garlic and artichoke hearts. Saute until golden, 3 to 4 minutes. Set aside.
• Season ricotta cheese with salt and pepper; spread about 2 tablespoons of mixture on each slice of bread. Top with sauteed garlic and artichokes. Season again with salt and pepper. Garnish with shaved Parmesan cheese, and drizzle with olive oil.

Steps:

• In a large bowl, combine the first seven ingredients. Cut baguette into 30 slices; top with artichoke mixture.
• Place on ungreased baking sheets. Broil 3-4 inches from from the heat for 3-4 minutes or until edges are lightly browned.

Steps:

• Preheat oven to 425°. In a large bowl, combine tomatoes, cheese, artichokes, green onions and pine nuts. Whisk the oil, vinegar, garlic, pepper and salt; pour over tomato mixture and toss to coat., Place bread on ungreased baking sheets. Bake 4-5 minutes on each side or until golden brown. Top with tomato mixture.,

Steps:

• Place first 3 ingredients in bowl. Mix in enough mayonnaise to form thick spread.
• 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.

Steps:

• In a medium mixing bowl, add the tomatoes, garlic, basil, vinegar, olive oil, cheese, salt and pepper.
• Mix thoroughly and let sit for at least 15 minutes at room temperature to let the flavors marinate.
• Slice the bread into individual pieces and spoon the mixture on top.