This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Artichoke Bruschetta
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- #45847
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 small jar artichoke hearts
1 small jar roasted red peppers
1 cup rough diced fresh mozzarella
4 tablespoons store bought basil pesto
8 slices country bread
directions
Toast the slices of bread under the broiler or in the toaster, or leave them untoasted if you like for even faster results.
Chop up the artichokes, red peppers and cheese and toss everything together in a bowl with the basil pesto. If you don't have the pesto, substitute olive oil and salt.
Put the toppings on the bread and serve. Or, finish them under the broiler for a melted cheese bruschetta.
added by
ohdeer
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
January 16, 2008
This was by far the best bruschetta that I have ever had. It is delicious hot or cold, with bread or some tasty club crackers. Thanks to the creator of this recipe, you are a genius!