artichoke and sun-dried tomato bruschetta
Cuisine: Mediterranean
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Ingredients
  • 5.2 ounces (150g) fusette or white baguette bread
  • 3 tablespoons olive oil, divided
  • 240g artichoke hearts, thinly sliced
  • 8 pitted black olives, thinly sliced
  • 1 medium garlic clove, thinly sliced
  • 2 teaspoons capers
  • 4 sun-dried tomatoes, thinly sliced
  • 1 cup dry white wine
  • 1 teaspoon lemon juice
  • 1 tablespoon butter
  • 1 tablespoon fresh parsley, thinly sliced
Instructions
  1. Preheat oven to 430°F/220°C.
  2. Slice the bread diagonally into 8 to 10 slices. Pour 1 tablespoon olive oil into a bowl and brush olive oil on each bread slice. Place the bread slices on a baking sheet and cook for 10 minutes in the oven, until the sides become crispy and golden. Set aside when ready.
  3. In a medium skillet, heat 2 tablespoons olive oil on medium-high heat. When smoking hot, add the artichoke hearts and sauté until lightly browned, stirring often, about 7 to 10 minutes. Add the black olives, garlic clove, capers and sun-dried tomatoes.
  4. Add the white wine to the skillet and cook, stirring often, until entirely evaporated, about 10 minutes.
  5. Remove the skillet from the heat and add the lemon juice, butter and parsley. Top each bread slice with 1 to 2 teaspoons of the mixture. Serve on a nice platter.
Notes
RECIPE INSPIRED BY: Serious Eats's Pan Fried Whitefish with Artichoke, Olives, and Sun-Dried Tomatoes
TIP: It is best to serve the bruschetta straight away, because the artichoke topping browns rather quickly.
Recipe by Savormania at http://www.savormania.com/artichoke-and-sun-dried-tomato-bruschetta/