Artichoke Bruschetta

Remember when I said I was looking for appetizers to make as my lunch? Well, this is one of those recipes. I've always like bruschetta, but it's rare that I eat it. And artichokes are something that I pretty much never eat. In fact, it had been so long since I'd eaten them, that I couldn't remember if I even liked them or not (I don't count spinach artichoke dip since there's other things mixed into that).

Turns out, I really like them! This was a super easy dish to throw together and something that I'll definitely add to my list of 'Approved Appetizers for Company'. The only thing I think I'd do differently is maybe broil the bread by itself first, to crisp it up a bit. My bread was fresh and super soft, so the 3-4 minutes it was in the broiler with the mixture on top wasn't enough to toast it, so the center was still soft.

While you my not be interested in making this as a lunch for yourself, I absolutely recommend trying it as an appetizer or snack if you're having a few friends over. It was easy and tasty...my kinda recipe :)

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'Artichoke Bruschetta'

Source: Taste of Home

Ingredients

1 jar marinated artichoke hearts, drained and chopped (6-1/2 ounces)

1/2 cup grated Romano cheese

1 plum tomato, seeded and chopped

1/3 cup finely chopped red onion

1/3 cup fresh baby spinach, finely chopped

5 tablespoons mayonnaise

1 garlic clove, minced

1 loaf French baguette bread

Directions

1. In a large bowl, combine the first seven ingredients. Cut baguette into 1/2 inch thick slices slices; top with artichoke mixture.

  

2. Place on ungreased baking sheet. Broil 3-4 in. from the heat for 3-4 minutes or until edges are lightly browned.

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