Artichoke and Sun Dried Tomato Bruschetta

Artichoke and Sun Dried Tomato Bruschetta
Photo by Tim Hussey

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Serves 20 as an appetizer

  • 1 baguette
  • 1 jar (8½ ounces) sun-dried tomatoes in olive oil, drained and oil reserved, finely chopped
  • 1 can (13¾ ounces) artichoke hearts, drained and chopped. (If using fresh artichokes, 8 hearts)
  • 3½ ounces goat cheese, crumbled
  • 1 garlic clove, minced
  • 4 green onions, thinly sliced
  • 1 tablespoon lemon juice
  • 2 tablespoons mayonnaise
  • 1 teaspoon sea salt
  1. Preheat oven to 400 degrees.
  2. Thinly slice baguette into 20 slices. Brush both sides of each slice with the reserved sun dried tomato olive oil and bake 5 minutes.
  3. Flip slices and continue to bake another 3-4 minutes or until toasty and golden brown.
  4. Combine remaining ingredients and mound on baguette halves. May be served cold, or heated in preheated oven until bubbly.
  • Recipe By
    Beth Price, Charleston
  • Contributing City

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