Tomato-Artichoke Bruschetta
Tomato-Artichoke Bruschetta

Photo Credit

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This Recipe

  • Skill Level: Beginner
  • Serves: 4
  • Start to Finish: Less than 15 minutes
  • Prep: 7 minutes
  • Cook: 2 minutes

Nutrition Facts

Amount per serving:
Total Calories: 316kcal (16%)
  • 590mg (25%) Sodium
  • 23g Carbs
  • 5g Fiber
  • 23g (35%) Fat
  • 4g (19%) Saturated Fat
  • 2g Sugars
  • 8g Protein
  • 132mg (13%) Calcium
  • 2mg (12%) Iron
316kcal (16%)590mg (25%)23g5g23g (35%)2g8g4g (19%)
Try this rustic spread on bread or use it to add some pizzaz to your pasta.

Ingredients:

  • 2 ripe plum tomatoes
  • 1 clove garlic
  • 1 cup frozen artichoke hearts, thawed and drained
  • 1/2 cup chopped fresh parsley
  • 1/4 cup chopped toasted walnuts
  • 1/2 lemon, juiced and zested
  • 1/4 cup plus 1 teaspoon extra virgin olive oil
  • 1/4 cup freshly grated Parmesan
  • Salt
  • Pepper
  • 4 thick slices ciabatta or peasant loaf
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Directions:

Directions

1. Preheat the broiler. Coarsely chop the tomatoes and garlic. Place in food processor along with the artichoke hearts, parsley, walnuts, lemon juice and zest, 1/4 cup of olive oil, Parmesan, salt, and pepper. Pulse until combined but still chunky.

2. Place the slices of bread on a cookie sheet and broil until golden on both sides.

3. Lightly brush the slices with the remaining 1 teaspoon of olive oil.

4. Spread the tomato-artichoke mixture on top and serve.

Nutritional information includes 1/8 teaspoon of added salt per serving.

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