Artichoke, Basil and Mozzarella Bruschetta

  • Yield 2 to 4 servings

The perfume of basil, artichokes, tomatoes and red chilies hint at the heady flavors of this easy appetizer.


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



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