This artichoke-olive bruschetta is one of the snackies that I will be preparing for Don for the Super Bowl Sunday game. The flavors are all well-balanced with just a little lemony tang. They are complimented nicely with the crunch of the toasted baguette slices.
The inspiration for this bruschetta came from my recipe book by Nick Stellino, entitled Mediterranean Flavors.
For the baguette:
- 2 tablespoons olive oil
For the Topping:
- 1-14 ounce jar of artichoke hearts, drained,
- or 1-9 ounce package frozen artichoke hearts, thawed
- 1 garlic clove, minced
- 3 tablespoons mayonnaise
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- juice of 1/2 lemon
- 1/2 cup grated parmesan cheese
- 1/2 cup black olives, coarsely chopped
- olive halves for garnish
- Fresh parsley for garnish
- Preheat oven to 400°F
- Slice the baguette in slices about 1/2-inch thick and place on a parchment-lined baking sheet and brush them with the olive oil.
- Transfer the baking sheet to the middle rack of the oven and toast to a golden brown, 8-10 minutes. Remove and allow to cool before adding the topping.
For the topping:
- To the bowl of the food processor (a mini-processor works great), add the artichoke hearts, garlic, mayonnaise, salt, pepper, lemon juice and parmesan cheese. Process to a smooth consistency, transfer to a small bowl and stir in the chopped olives.
- Spread about a teaspoon of the topping on each slice of bread and add half of an olive and a sprig of fresh parsley as garnishment.