Author Notes
Artichokes, sundried tomatoes, red onions, and more make this a flavorful and gourmet dish. The perfect side dish for pasta, or paired with grilled meat. —Dash of Amy
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Ingredients
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10
fresh basil leaves
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1
can artichoke hearts, strained
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1/3 cup
oil packed sundried tomatoes
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1/2 cup
red onion, finely chopped
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2 tablespoons
mayonnaise
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1/2 teaspoon
oregano
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1 teaspoon
sea salt
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1/2 teaspoon
black pepper
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1/2 cup
Parmesan cheese (dry)
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1/4 cup
fresh Parmesan cheese
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8-10
slices of bread, or rolls halved
Directions
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Place basil, artichokes, and sundried tomatoes in a food processor, and mix until finely chopped.
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Transfer to a large mixing bowl, and add the remaining ingredients, except the fresh Parmesan cheese; mix well.
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Lightly toast bread or rolls in the toaster, or the oven until light golden.
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Spread about one heaping tablespoon of the bruschetta over each piece of bread, place on a baking sheet, and sprinkle with fresh Parmesan cheese (1-2 tsp per piece).
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Broil the bread for 5-6 minutes, or until the cheese is browning and bubbly.
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