Best 6 Artichoke And Sun Dried Tomato Bruschetta Recipes

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**Tantalize your taste buds with a delightful culinary journey into the world of Artichoke and Sun-Dried Tomato Bruschetta, a symphony of flavors that dances on your palate.**

This delectable appetizer, brimming with the vibrant colors and textures of the Mediterranean, promises an explosion of taste in every bite. With two variations to cater to your preferences, this recipe offers a classic rendition and a tantalizing twist infused with the smoky allure of roasted red peppers. Get ready to embark on a culinary adventure that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

MAMA MIA ARTICHOKE AND TOMATO BRUSCHETTA



Mama Mia Artichoke and Tomato Bruschetta image

love artichokes !!! this is a very easy recipie anyone can make. everyone will think youre a genius !!!

Provided by mrs.pin

Categories     Breads

Time 20m

Yield 10 serving(s)

Number Of Ingredients 10

1 baguette, sliced in 1/2 inch pieces
1 (14 ounce) can water-packed artichoke hearts, drained and chopped
1 cup seeded chopped tomato
1/4 cup finely chopped red onion
3 cloves garlic, pressed
3 tablespoons extra virgin olive oil
1 1/2 tablespoons champagne vinegar
salt and pepper
parmesan cheese
flat leaf parsley, minced

Steps:

  • heat oven to 350.
  • place sliced bread on ungreased baking sheet.
  • bake in oven 10 minutes or until slightly toasted.
  • in medium bowl combine artichokes tomatoes onion garlic.
  • in another small bowl put in vinegar and add oil in a small stream whisking while adding to make a vinaigrette.
  • then add vinaigrette to arichoke mixture mixing well.
  • add salt and pepper to taste.
  • top toasted bread with artichoke mixture to cover.
  • sprinkle with cheese.
  • top with some parsley.
  • serve.

Nutrition Facts : Calories 186.2, Fat 5.5, SaturatedFat 0.9, Sodium 315.2, Carbohydrate 29.4, Fiber 3.8, Sugar 1.2, Protein 5.6

TOMATO & ARTICHOKE BRUSCHETTA



Tomato & Artichoke Bruschetta image

A healthy and refreshing appetizer, I enjoy bruschetta anytime of year. For serving guests, I like to slice the garlic instead of chopping it for both beauty and flavor infusion. This is also a simple make-ahead dish: You can mix it up, cover and refrigerate for a few hours before serving.-Gina Bergamino, Chanhassen, Minnesota

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield about 6-1/2 dozen.

Number Of Ingredients 11

4 cups grape tomatoes, chopped
1 cup shredded part-skim mozzarella cheese
3/4 cup water-packed artichoke hearts, rinsed, drained and chopped
3 green onions, chopped
3 tablespoons pine nuts, toasted
1/4 cup olive oil
3 tablespoons red wine vinegar
3 garlic cloves, minced
3/4 teaspoon pepper
1/4 teaspoon salt
1 French bread baguette (10-1/2 ounces), cut into 1/4-inch slices

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.,

Nutrition Facts : Calories 24 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 37mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

THREE-CHEESE ARTICHOKE-AND-SUN-DRIED-TOMATO DIP



Three-Cheese Artichoke-and-Sun-Dried-Tomato Dip image

Wonderfully comforting, this hot cheese dip blends cream cheese, Colby Jack, and Parmigiano for a serious foundation of flavor. Stir in chopped marinated artichoke hearts and sun-dried tomatoes before the dish finishes in the oven, for both texture and seasoning, and it becomes almost a meal in itself.

Provided by Greg Lofts

Categories     Appetizers

Time 45m

Yield Serves 10 to 12

Number Of Ingredients 12

2 teaspoons extra-virgin olive oil
1 shallot, minced (1/2 cup)
1/2 teaspoon dried oregano
1/4 teaspoon red-pepper flakes
8 ounces cream cheese, cut into 1-inch pieces, room temperature
8 ounces Colby Jack, shredded (about 2 1/2 cups)
1 1/2 ounces Parmigiano-Reggiano, finely grated (about 1/3 cup)
1 tablespoon Worcestershire sauce
1 jar (12 ounces) marinated artichoke hearts, drained and coarsely chopped
12 sun-dried tomatoes, drained if oil-packed, coarsely chopped (1/3 cup)
Kosher salt (we use Diamond Crystal) and freshly ground pepper
Crackers and crudités, for serving

Steps:

  • Preheat oven to 375°F. Heat oil in a small heavy-bottomed skillet, such as cast iron, over medium. Add shallot and cook, stirring occasionally, until softened but not developing any color, 3 to 4 minutes. Add oregano and red-pepper flakes; cook until fragrant, about 30 seconds.
  • Add cream cheese and cook, stirring, until melted. Remove from heat. Stir in other cheeses, Worcestershire, artichokes, tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  • Transfer skillet to oven and bake until hot and bubbly, about 25 minutes. Serve warm with crackers and crudités.

ARTICHOKE-TOMATO BRUSCHETTA



Artichoke-Tomato Bruschetta image

The mozzarella cheese is only optional, I like to sprinkle a small amount on the top after broiling, adjust the garlic amount to suit taste, use *only* Roma (plum) tomatoes for this or the mixture will be too watery.

Provided by Kittencalrecipezazz

Categories     Breads

Time 22m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 -2 roma tomato (finely chopped)
2 teaspoons fresh minced garlic (or to taste)
1 (6 1/2 ounce) jar marinated artichoke hearts, drained and chopped
1/2 cup parmesan cheese
1/4 cup chopped red onion
4 -6 tablespoons mayonnaise (or to taste)
salt (to taste)
fresh ground black pepper (to taste)
1 French baguette (cut into 1/3 inch thick slices)
1 cup finely shredded mozzarella cheese (or to taste)

Steps:

  • Set oven to broiler heat.
  • In a bowl mix together chopped tomatoes with garlic, chopped artichokes, Parmesan cheese, chopped onion and mayonnaise; mix well to combine.
  • Season with salt and black pepper to taste (adjust the amount of mayonnaise if desired).
  • Top each slice of bread with equal amounts of the tomato mixture (make certain to cover the bread slice completely with the mixture or the bread will burn).
  • Place the slices onto a large baking sheet.
  • broil for about 2 minutes or until bubbly and lightly browned.
  • Sprinkle lightly with finely shredded mozzarealla cheese if desired.

Nutrition Facts : Calories 358.8, Fat 12.2, SaturatedFat 4.9, Cholesterol 24.6, Sodium 804.8, Carbohydrate 47.2, Fiber 4.2, Sugar 1.9, Protein 15.4

ARTICHOKE AND SUN-DRIED TOMATO CHICKEN



Artichoke and Sun-Dried Tomato Chicken image

Chicken is browned, and then cooked with artichoke hearts, tomatoes, and sun-dried tomato pesto in this simple, elegant recipe.

Provided by LMB27

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 35m

Yield 4

Number Of Ingredients 6

4 skinless, boneless chicken breast halves
salt and pepper to taste
2 teaspoons olive oil
1 (14.5 ounce) can diced tomatoes with green peppers and onions
¼ cup sun-dried tomato pesto
1 (14 ounce) can artichoke hearts in water, drained and quartered

Steps:

  • Season both sides of chicken breasts with salt and pepper. Heat oil in a large skillet over medium-high heat. Place chicken in skillet; cook, turning once to brown each side. Remove chicken from pan, and set aside.
  • Pour tomatoes into pan; cook for 1 minute, stirring constantly, and incorporating any brown bits from bottom of pan. Stir in pesto and artichokes, and return chicken to pan. Cover, and reduce heat to medium. Simmer for 5 to 10 minutes, or until chicken is cooked through.

Nutrition Facts : Calories 228.2 calories, Carbohydrate 11.4 g, Cholesterol 68.4 mg, Fat 6.5 g, Fiber 3.4 g, Protein 30.5 g, SaturatedFat 1 g, Sodium 865.5 mg, Sugar 0.4 g

CARRIE'S ARTICHOKE AND SUN-DRIED TOMATO PASTA



Carrie's Artichoke and Sun-Dried Tomato Pasta image

A versatile pasta dish with a wine based sauce: prawns and chicken are excellent additions to this recipe.

Provided by CARRIE33

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 4

Number Of Ingredients 13

1 (8 ounce) package fresh fettuccine
4 tablespoons butter
½ medium onion, chopped
1 (8 ounce) package sliced mushrooms
3 cloves garlic, crushed
⅔ (8 ounce) jar sun-dried tomatoes, packed in oil
1 (2 ounce) can sliced black olives, drained
10 ounces marinated artichoke hearts
1 cup dry white wine
2 tablespoons lemon juice
1 ripe tomato, chopped
1 cup Parmesan cheese
1 teaspoon black pepper

Steps:

  • Fill a large pot with lightly salted water and bring it to a rolling boil.
  • While the water is heating, melt the butter over medium heat in a large saucepan. Add the onions, mushrooms, and garlic; cook and stir until tender, about 5 minutes.
  • Stir in the sun-dried tomatoes, olives, artichoke hearts, wine, and lemon juice. Bring to a boil; reduce the heat and simmer until liquid is reduced by a third, about 4 minutes.
  • Cook the fresh pasta in boiling water until done, about 2 minutes. Drain.
  • Toss pasta with sauce. Top with fresh tomatoes and cheese, add pepper to taste, and serve.

Nutrition Facts : Calories 611.5 calories, Carbohydrate 61.1 g, Cholesterol 94.3 mg, Fat 29.5 g, Fiber 8.9 g, Protein 21.3 g, SaturatedFat 11.9 g, Sodium 887.7 mg, Sugar 3.2 g

Tips:

  • Choose the right bread: A sturdy bread that can hold up to the toppings is best. A baguette, ciabatta, or sourdough are all good options.
  • Toast the bread: Toasting the bread will help it to be crispy and flavorful. You can toast the bread in the oven, on a grill, or in a toaster.
  • Use high-quality ingredients: The better the quality of your ingredients, the better your bruschetta will taste. Look for fresh, ripe tomatoes, flavorful cheese, and high-quality olive oil.
  • Don't overload the bruschetta: You want each bite to have a good balance of flavors, so don't pile on too many toppings. A few simple toppings are all you need.
  • Serve immediately: Bruschetta is best served immediately after it is made. The bread will start to get soggy if it sits for too long.

Conclusion:

Bruschetta is an easy and delicious appetizer that can be made with a variety of toppings. It is a perfect way to use up leftover bread and vegetables, and it is always a crowd-pleaser. With a little creativity, you can create endless variations of bruschetta that will suit your taste. So next time you are looking for a quick and easy appetizer, give bruschetta a try.

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