Bruschetta with Artichoke Hearts and Parmesan
By Andrea GearyPublished on February 23, 2011
Time
40 minutes
Yield
Serves 8 to 10 as an appetizer
Ingredients
Toasted Bread
1 loaf country bread with thick crust (about 10 by 5 inches, ends discarded), sliced crosswise into into ¾-inch-thick pieces½ garlic clove, peeled¼ cup extra-virgin olive oilTopping
1 (14-ounce) can artichoke hearts, rinsed and patted dry2 teaspoons lemon juice 1 garlic clove, minced2 tablespoons extra virgin olive oil, plus extra for serving2 tablespoons fresh basil leaves, finely shredded¼ teaspoon table salt ¼ teaspoon pepper 2 ounces Parmesan cheese, 1 ounce finely grated (about ½ cup), 1 ounce shaved into strips with vegetable peelerInstructions
- Adjust oven rack so it is about 4 inches from heating element and heat broiler. Place bread on foil-lined rimmed baking sheet. Broil until bread is deep golden, 1 to 2 minutes. Flip and repeat on second side. Lightly rub 1 side of slices with garlic and brush with olive oil. Season with salt to taste.
- Pulse artichoke hearts, lemon juice, garlic, olive oil, basil, salt, and pepper in food processor until coarse puree forms, about six 1-second pulses, scraping down bowl with rubber spatula once during processing. Add grated Parmesan and pulse to combine, about two 1-second pulses. Divide artichoke mixture among toasts and spread to edges. Top with shaved Parmesan. Sprinkle with black pepper to taste, drizzle with olive oil, and serve.
for the toasted bread
for the topping
Time
40 minutesYield
Serves 8 to 10 as an appetizerIngredients
Toasted Bread
1 loaf country bread with thick crust (about 10 by 5 inches, ends discarded), sliced crosswise into into ¾-inch-thick pieces
½ garlic clove, peeled
¼ cup extra-virgin olive oil
Topping
1 (14-ounce) can artichoke hearts, rinsed and patted dry
2 teaspoons lemon juice
1 garlic clove, minced
2 tablespoons extra virgin olive oil, plus extra for serving
2 tablespoons fresh basil leaves, finely shredded
¼ teaspoon table salt
¼ teaspoon pepper
2 ounces Parmesan cheese, 1 ounce finely grated (about ½ cup), 1 ounce shaved into strips with vegetable peeler
Ingredients
Toasted Bread
1 loaf country bread with thick crust (about 10 by 5 inches, ends discarded), sliced crosswise into into ¾-inch-thick pieces
½ garlic clove, peeled
¼ cup extra-virgin olive oil
Topping
1 (14-ounce) can artichoke hearts, rinsed and patted dry
2 teaspoons lemon juice
1 garlic clove, minced
2 tablespoons extra virgin olive oil, plus extra for serving
2 tablespoons fresh basil leaves, finely shredded
¼ teaspoon table salt
¼ teaspoon pepper
2 ounces Parmesan cheese, 1 ounce finely grated (about ½ cup), 1 ounce shaved into strips with vegetable peeler
Ingredients
Toasted Bread
1 loaf country bread with thick crust (about 10 by 5 inches, ends discarded), sliced crosswise into into ¾-inch-thick pieces
½ garlic clove, peeled
¼ cup extra-virgin olive oil
Topping
1 (14-ounce) can artichoke hearts, rinsed and patted dry
2 teaspoons lemon juice
1 garlic clove, minced
2 tablespoons extra virgin olive oil, plus extra for serving
2 tablespoons fresh basil leaves, finely shredded
¼ teaspoon table salt
¼ teaspoon pepper
2 ounces Parmesan cheese, 1 ounce finely grated (about ½ cup), 1 ounce shaved into strips with vegetable peeler
Why This Recipe Works
Pairing year-round, pantry-ready ingredients like jarred artichoke hearts with a sharp cheese like Parmesan fit the bill for the punchy, concentrated flavors we wanted for our bruschetta recipe. We pulsed some of the bruschetta topping ingredients in the food processor until they formed a rough paste, which provided a stable base for the other toppings and allowed us to easily pick up our bruschetta and eat it neatly.
Instructions
- Adjust oven rack so it is about 4 inches from heating element and heat broiler. Place bread on foil-lined rimmed baking sheet. Broil until bread is deep golden, 1 to 2 minutes. Flip and repeat on second side. Lightly rub 1 side of slices with garlic and brush with olive oil. Season with salt to taste.
- Pulse artichoke hearts, lemon juice, garlic, olive oil, basil, salt, and pepper in food processor until coarse puree forms, about six 1-second pulses, scraping down bowl with rubber spatula once during processing. Add grated Parmesan and pulse to combine, about two 1-second pulses. Divide artichoke mixture among toasts and spread to edges. Top with shaved Parmesan. Sprinkle with black pepper to taste, drizzle with olive oil, and serve.
for the toasted bread
for the topping
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