This wonderful appetizer is perfect for a cocktail party or starter to a great meal. The Artichoke and Goat Cheese Bruschetta is a quick fix and takes about 20 minutes of preparation.
What you need:
18 slices baguette bread, cut on the diagonal about 1/4-inch thick
Extra-Virgin Olive Oil
2 jars (6 1/2 ounces) marinated Artichoke Hearts
3/4 cup Chopped Flat Leaf Parsley, divided
1/2 cup grated Parmesan cheese (use Parmigiana-Reggiano)
Freshly ground Black Pepper
6 oz creamy Goat Cheese*, crumbled
Preparation:
Preheat oven to 375 degrees and brush baguette slices on both sides with EV olive oil and place them on a baking sheet. Bake slices until just crisp, about 3 minutes per side. Remove from oven and leave on baking sheet. (Bread can be toasted up to 2 hours ahead; cover loosely with foil and leave at room temperature.)
Drain artichokes, reserving about 2 tablespoons of the oil they were packed in, and place them in a food processor fitted with a metal blade. Add reserved 2 tablespoons liquid, 1/2 cup of the parsley, Parmesan cheese, and several grindings of black pepper. Process, pulsing machine, until mixture is a coarse puree. (Puree can be prepared 3 hours ahead; cover and leave at cool room temperature.)
When ready to serve, spread each bread slice with a good amount of artichoke puree and top with some crumbled goat cheese. (Bruschetta can be assembled 1 hour ahead; leave uncovered, at room temperature.)
Just before your event, bake until cheese is melted and bruschetta are warm, approximately 5 to 6 minutes. Sprinkle bruschetta with black pepper and remaining parsley. Serve on a warm platter or serving dish. Makes 18 servings!
Note: *Goat Cheese has many options. I make this most often with Feta or Halloumi and it works the best. I have had success with Castelo Branco as well. Enjoy!
What you need:
18 slices baguette bread, cut on the diagonal about 1/4-inch thick
Extra-Virgin Olive Oil
2 jars (6 1/2 ounces) marinated Artichoke Hearts
3/4 cup Chopped Flat Leaf Parsley, divided
1/2 cup grated Parmesan cheese (use Parmigiana-Reggiano)
Freshly ground Black Pepper
6 oz creamy Goat Cheese*, crumbled
Preparation:
Preheat oven to 375 degrees and brush baguette slices on both sides with EV olive oil and place them on a baking sheet. Bake slices until just crisp, about 3 minutes per side. Remove from oven and leave on baking sheet. (Bread can be toasted up to 2 hours ahead; cover loosely with foil and leave at room temperature.)
Drain artichokes, reserving about 2 tablespoons of the oil they were packed in, and place them in a food processor fitted with a metal blade. Add reserved 2 tablespoons liquid, 1/2 cup of the parsley, Parmesan cheese, and several grindings of black pepper. Process, pulsing machine, until mixture is a coarse puree. (Puree can be prepared 3 hours ahead; cover and leave at cool room temperature.)
When ready to serve, spread each bread slice with a good amount of artichoke puree and top with some crumbled goat cheese. (Bruschetta can be assembled 1 hour ahead; leave uncovered, at room temperature.)
Just before your event, bake until cheese is melted and bruschetta are warm, approximately 5 to 6 minutes. Sprinkle bruschetta with black pepper and remaining parsley. Serve on a warm platter or serving dish. Makes 18 servings!
Note: *Goat Cheese has many options. I make this most often with Feta or Halloumi and it works the best. I have had success with Castelo Branco as well. Enjoy!
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