artichoke and sun-dried tomato bruschetta |
Cuisine: Mediterranean
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
- 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
- Preheat oven to 430°F/220°C.
- 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.
- 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.
- Add the white wine to the skillet and cook, stirring often, until entirely evaporated, about 10 minutes.
- 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.
Recipe by Savormania at http://www.savormania.com/artichoke-and-sun-dried-tomato-bruschetta/
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