Artichoke, Basil and Mozzarella Bruschetta

  • Yield: 2 to 4 servings


1 (14-ounce) can artichoke hearts, drained and chopped
1small tomato, chopped
1/4cup chopped basil leaves
1 garlic clove, minced
1/4teaspoon dried red pepper flakes, crushed
2teaspoons extra-virgin olive oil
Salt, to taste
1/2loaf French or Italian bread, sliced into 1/2-inch thick slices
1/2cup shredded mozzarella cheese or pre-packaged Italian cheese mixture


  1. Preheat oven to 375F.
  2. Combine artichoke hearts, tomatoes, basil, garlic, red pepper flakes, oil and salt in a nonreactive large mixing bowl. Arrange bread slices on a baking pan and divide artichoke mixture among them. Sprinkle each with a little shredded cheese and bake 7 to 8 minutes until lightly browned. Serve immediately.

Nutritional Info *per serving

  • Calories 205
  • Fat 7g
  • Cholesterol 11mg
  • Sodium 342mg
  • Carbohydrate 29g
  • Fiber 6g
  • Protein 9g