Artichoke Bruschetta

December 21, 2014 ·

Artichoke Bruschetta

Are you totally panicking on what you are going to bring to your next Holiday Party??

Have no fear, The Hungry Housewife is here…Ok, that was totally cheesy.

But seriously, this artichoke / tomato Appetizer is 100% make ahead. If you make it the night before, the flavors have a chance to meld together and it is just perfect. [rss-cut]
Do be warned though, this is an addictive little dish.

But it’s winter you say and tomatoes are ehhhhh this time of year.

Yeah, dont worry about that either! This recipe calls for canned diced tomatoes.
Don’t look at me like that.
Canned tomatoes are PERFECT for this.
I use Tuttorosso Diced Tomatoes. It’s the ONLY brand I will use. But more on that after the recipe.

Artichoke Bruschetta
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Artichoke Bruschetta
Author: Leslie Green – The Hungry Housewife
Prep time:
Cook time:
Total time:
Serves: 8-10
An easy Make Ahead Appetizer using canned diced tomatoes
Ingredients
  • 28oz. can Diced Tomatoes (preferably Tuttorosso brand), drained
  • 14oz jar Baby Artichoke Hearts,drained and chopped
  • 4 Cloves Garlic, finely chopped
  • 1/2 small Red Onion, finely chopped
  • 1/4 cup Extra Virgin Olive Oil + extra for bread
  • 1/4 cup Fresh Parmesan Cheese, finely grated
  • 1 1/2 tablespoons Balsamic Vinegar
  • Salt and Pepper
  • 3 large Basil Leaves, finely chopped
  • 12oz loaf French Baguette
Instructions
Tomato Topping
  1. In a medium bowl, mix together tomatoes, artichokes, garlic, onion, 1/4 cup olive oil, parmesan cheese, balsamic vinegar and basil. Salt and pepper to taste.
  2. Cover and place in refrigerator overnight.
Toast Rounds
  1. Preheat oven to 375ยบ.
  2. Slice bread into 1/4″-1/2″ rounds.
  3. Place on baking sheet and brush with olive oil.
  4. Bake for 10-15 minutes or until crispy but not brown.
  5. Serve tomato mixture along side the bread rounds and allow your guests to spoon it onto the bread themselves. Otherwise the bread will get soggy.
Notes
I alway make sure there are no tough leaves remaining on the baby chokes. Peel them off and discard if necessary.[br]Recipe inspired by lunch served by the [url href=”http://ww2.publix.com/aprons/schools/Tampa/Home.do” target=”_blank”]Publix Apron School Citrus Park[/url]

I have been using the Tuttorosso brand for YEARS….as notes in my Spaghetti and Meatballs post from 2009

They recently invited me to a cute little lunch

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We ate wonderful food…(even a dessert with tomatoes)

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and had a little taste test….

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We had a chance to taste different brands of tomatoes right from the shelf of the grocery store.
I was in shock at how BAD some of them were. After I tasted one specific brand, I think my quote was, “I can’t believe they even think this is ok to sell.”
Another one tasted like metal. One brand tasted rancid.
The Tuttorosso brand is far superior in taste to any of the other brands.

 

**This is NOT a sponsored post and I was NOT required to post about the Tuttorosso Brand. It truly is the only brand I use**

Filed Under: Appetizers, Dip, Sponsored Posts

Comments

  1. Aubry says:
    December 22, 2014 at 9:13 am

    I am going to have to search out this tomato brand. I always trust your recommendations.

  2. Mike says:
    December 22, 2014 at 9:14 am

    This sounds wonderful and the fact that you can use canned tomatoes makes it even more wonderful.

  3. Christina @ The Beautiful Balance says:
    December 23, 2014 at 10:18 am

    4 cloves of garlic? Hello! Sign me up and when do I start spooning this into my mouth? YUM!

  4. Sommer @ASpicyPerspective says:
    January 25, 2015 at 11:59 am

    Artichokes are a weakness of mine! Can’t wait to make this amazing appetizer recipe!

  5. Kevin (Closet Cooking) says:
    January 26, 2015 at 11:30 am

    What a tasty looking bruschetta!