Artichoke and Goat Cheese Bruschetta
Posted On March 2, 2022
Artichoke and Goat Cheese Bruschetta
Servings 18
Calories 145kcal
Ingredients
- 18 slices baguette bread cut on the diagonal about 1/4-inch thick
- olive oil Extra-virgin
- 2 jars marinated artichoke hearts 6 to 6 1/2 ounces each
- 1/2 cup flat-leaf parsley plus 2 tablespoons chopped divided
- 1/2 cup Parmesan cheese grated preferably Parmigiano-Reggiano
- black pepper Freshly-ground
- 6 ounces creamy goat cheese crumbled
Instructions
- Preheat oven to 375°F.
- Brush baguette bread slices on both sides with olive oil and place them on a baking sheet. Bake slices until just crisp, about 3 minutes a side. Remove from oven and leave on baking sheet. (Bread can be toasted 3 hours ahead; cover loosely with foil and leave at room temperature.)
- Drain artichokes, reserving about 2 tablespoons of the oil they were packed in, and place them in a food processor fitted with a metal blade. Add reserved 2 tablespoons artichoke oil, 1/2 cup of the parsley, Parmesan cheese, and several grindings of black pepper. Process, pulsing machine, until mixture is a coarse puree. (Puree can be prepared 3 hours ahead; cover and leave at cool room temperature.)
- When ready to serve, spread each bread slice with a mound of artichoke puree and top with some crumbled goat cheese. (Bruschetta can be assembled 1 hour ahead; leave uncovered, at room temperature.)
- When ready to eat, bake until cheese is melted and bruschetta are warm, approximately 5 to 6 minutes. Sprinkle bruschetta with black pepper and some of the remaining parsley. Serve warm on a platter.
- Makes 18 bruschettas.
Notes
Remember, cooking times may vary depending on ovens, so test doneness before stated cooking times.
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Nutrition
Calories: 145kcal | Carbohydrates: 17g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 346mg | Potassium: 50mg | Fiber: 1g | Sugar: 1g | Vitamin A: 451mcg | Vitamin C: 6mg | Calcium: 75mg | Iron: 1mg
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