Artichoke Bruschetta

  • Yield 16 servings

The makes a great appetizer.


1 French baguette
1 (6-ounce) jar artichoke hearts, frained and chopped
1/2 cup grated Romano cheese
1/3 cup red onion, finely chopped
5 to 6 tablespoons mayonnaise


  1. Slice the barguette into 16 rounds.  Combine the artichoke hearts, cheese and red onion in a bowl and mix well.  Stir in enough mayonnaise to make of a spreading consistency.  Spread the mixture on the baguette rounds.  Arrange on a baking sheet.  Broil for 2 minutes or until heated through and light brown.

Recipe reprinted with permission from the Junior League of Yakima’s Fresh from the Valley (Junior League of Yakima, Wash., 2003)




Get every new post delivered to your Inbox.

Join 278 other followers