Artichoke And Red Pepper Bruschetta Recipe

Name: Artichoke And Red Pepper Bruschetta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 red bell pepper (about 1/2 lb.), rinsed, stemmed, seeded, and finely chopped; 1 red onion (about 6 oz.), peeled and finely chopped; 1 clove garlic, peeled and minced or pressed; 1 tablespoon olive oil; 1 can (14 oz.) artichoke hearts, drained and finely chopped; 1/4 cup minced parsley; 1/4 cup finely chopped pimiento-stuffed Spanish-style green olives; 2 teaspoons lemon juice; Salt and pepper; 36 diagonally cut slices (1/4 in. thick) sourdough baguette (about 1 slender 8-oz. loaf); 1/2 cup grated asiago or parmesan cheese

Servings: persons

1 red bell pepper (about 1/2 lb.), rinsed, stemmed, seeded, and finely chopped
1 red onion (about 6 oz.), peeled and finely chopped
1 clove garlic, peeled and minced or pressed
1 tablespoon olive oil
1 can (14 oz.) artichoke hearts, drained and finely chopped
1/4 cup minced parsley
1/4 cup finely chopped pimiento-stuffed Spanish-style green olives
2 teaspoons lemon juice
Salt and pepper
36 diagonally cut slices (1/4 in. thick) sourdough baguette (about 1 slender 8-oz. loaf)
1/2 cup grated asiago or parmesan cheese

1
In a 10- to 12-inch nonstick frying pan over medium-high heat, frequently stir bell pepper, onion, and garlic in oil until vegetables begin to brown, 8 to 10 minutes. Add artichokes, parsley, olives, and lemon juice, mixing well. Remove from heat. Season to taste with salt and pepper. If making up to 1 day ahead, cover and chill.
2
Arrange baguette slices in a single layer on a 12- by 15-inch baking sheet. Broil 4 to 6 inches from heat until toasted on 1 side, about 1 minute. Remove from oven and turn slices over.
3
Spoon artichoke mixture equally on untoasted side of baguette slices; spread level. Sprinkle with cheese.
4
Broil 4 to 6 inches from heat until cheese begins to melt and topping is hot, about 1 minute.

112

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 red bell pepper (about 1/2 lb.), rinsed, stemmed, seeded, and finely chopped, 1 red onion (about 6 oz.), peeled and finely chopped, 1 clove garlic, peeled and minced or pressed, 1 tablespoon olive oil, and more.

Yes, Artichoke And Red Pepper Bruschetta falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Artichoke And Red Pepper Bruschetta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions