ARTICHOKE AND GOAT CHEESE BRUSCHETTA

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ARTICHOKE AND GOAT CHEESE BRUSCHETTA image

Categories     Condiment/Spread     Cheese     Appetizer     Bake     Cocktail Party     Vegetarian

Yield 18-20 pieces

Number Of Ingredients 7

18 slices baguette bread slices, cut on the diagonal about 1/4-inch thick
extra virgin olive oil
2 6 oz jars marinated artichoke hearts
1/2 cup + 2 TB chopped flat leaf parsely (italian), divided
1/2 cup Parmigiano-Reggiano cheese, grated
freshly ground black pepper
6 ounces creamy goat cheese, crumbled

Steps:

  • Preheat oven to 375 degrees F. Brush baguette bread slices on both sides with olive oil and place them on a baking sheet. Bake slices until just crisp, about 3 minutes a side. Remove from oven and leave on baking sheet. (Bread can be toasted 3 hours ahead; cover loosely with foil and leave at room temperature.) Makes 18 - 20 bruschettas. Drain artichokes, reserving about 2 tablespoons of the oil they were packed in, and place them in a food processor fitted with a metal blade. Add reserved 2 tablespoons artichoke oil, 1/2 cup of the parsley, Parmesan cheese, and several grindings of black pepper. Process, pulsing machine, until mixture is a coarse puree. (Puree can be prepared 3 hours ahead; cover and leave at cool room temperature.) When ready to serve, spread each bread slice with a mound of artichoke puree and top with some crumbled goat cheese. (Bruschetta can be assembled 1 hour ahead; leave uncovered, at room temperature.) --0r--When ready to eat, bake until cheese is melted and bruschetta are warm, approximately 5 to 6 minutes. Sprinkle bruschetta with black pepper and some of the remaining parsley. Serve warm on a platter.

Saail Saab
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I can't wait to make this bruschetta again!


Angela Berry
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This is the perfect appetizer for any occasion.


Adela Meza
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I love the crispy bread and the creamy goat cheese.


Kabasiing uwera
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This bruschetta is so flavorful and satisfying.


Md Hasim
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I've made this bruschetta several times and it's always a crowd-pleaser.


Mehtab ali Khaskheli
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This recipe is a keeper!


Sijan Adnan
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I made this for a potluck and everyone raved about it.


Tahseen Khan
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This bruschetta is a great way to use up leftover artichokes.


Ajju Bhai
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I wasn't sure about the artichoke and goat cheese combination, but it turned out to be really good.


Carlos Zavala
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I love how easy this recipe was to make. It's perfect for a quick and easy appetizer.


P SERIES
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The combination of artichoke, goat cheese, and sun-dried tomatoes was absolutely delicious.


Al Hasan
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This bruschetta was a hit at my party!