Artichoke Bruschetta

  • Yield: 16 servings


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