Artichoke Bruschetta

1. 1

   Slice the baguette into 8-10 rounds.

2. 2

   Set aside.

3. 3

   Drain the artichoke hearts.

4. 4

   Cut the hearts in half lengthwise, and then cut each half into three pieces.

5. 5

   Put the chopped artichoke hearts into a small bowl.

6. 6

   Roughly chop the basil and add to the bowl.

7. 7

   Add the cheeses and mix to blend.

8. 8

   Add salt and pepper to taste.

9. 9

   Prepare the grill to low heat.

10. 10

    Brush one side of each baguette round with olive oil.

11. 11

    Place the oiled side down on the grill for 3-4 minutes, until the underside is toasted.

12. 12

    Remove the rounds from the grill and rub the toasted side with the cut garlic slice.

13. 13

    Brush the other side of the bread with oil and place face down on the grill.

14. 14

    Top the rounds with the artichoke mixture and close the lid, so that the artichoke warms slightly while the bottoms of the bread toast (3-4 minutes).

15. 15

    Remove to a plate and enjoy!

16. 16

    Once the second side of the bread is toasted, you can always move these to indirect heat, keeping them warm until you want to enjoy them.

* Per serving · 4 servings · Values may vary.

No additional tips available.