Olive and Artichoke Bruschetta
An easy bruschetta appetizer with an artichoke olive tampenade
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Servings: 24 servings
Calories: 91kcal
Ingredients
For the baguette:
- 1- 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
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- juice of 1/2 lemon
- ½ cup grated parmesan cheese
- ½ cup black olives coarsely chopped
- olive halves for garnish
- Fresh parsley for garnish
Instructions
- 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.
Nutrition
Serving: 1 | Calories: 91kcal | Carbohydrates: 12g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 3mg | Sodium: 196mg | Fiber: 2g | Sugar: 2g