Who needs a quick but delicious recipe for the BIG game on Sunday🤷♀️...or any time really. Well this Artichoke Bruschetta is perfect👌 ! Its super easy and can be prepped the day before👏🏼👏🏼👏🏼.... and served hot or cold. Yay! U gonna try it?
1. If using Cervasi bruschetta, omit the bread preparation step. If using a baguette, arrange bread slices in 1 layer on a baking sheet and brush tops with extra virgin olive oil.
2. Broil the bread 4 to 6 inches from the heat until golden on top. Transfer toasts to a rack to cool. Keep a close eye on them to prevent burning.
3. In a food processor bowl, pulse artichokes with olives and garlic until finely chopped. If you don’t have a food processor, finely chop the artichokes, olives, and garlic by hand.
4. Transfer the artichoke mixture to a bowl and drizzle in extra-virgin olive oil.
5. Stir in Parmesan cheese, capers, crushed red pepper, and salt to taste.
6. Spread the prepared toasts with the artichoke mixture and top with fresh chopped parsley and more Parmesan.
Lauren’s Quick Tips:
• For a warm appetizer, place the artichoke topped bruschetta under the broiler until lightly browned.
• Make the topping a day in advance and store in the refrigerator for an easy make-ahead entertaining recipe.
