OCTOBER 2009 RECIPE

FROM: ROCKY MOUNTAIN LODGE BED AND BREAKFAST [web site]

ARTICHOKE & SUN DRIED TOMATO BRUSCHETTA

  • 1 (14-oz) jar or can of artichoke hearts, in marinated oil
  • olive oil
  • 1 clove garlic, minced
  • salt
  • freshly ground pepper
  • 1 loaf baguette
  • 12-oz ricotta cheese
  • sun dried tomato slices, in oil
  • fresh Parmesan cheese, sliced
  • fresh mozzarella cheese, sliced

In a small saucepan place artichokes, garlic, salt and pepepr to taste, and cover with olive oil. Simmer for about 20 minutes to blend flavors. Set aside.

Slice baguette into 3/4-inch thick slices. Spread one side with oliive oil and broil until lightly toasted. Remove, turn slices, and brush bottoms with olive oil, toast until lightly browned/

Spread ricotta cheese on slices, then top with artichoke pieces, sun dried tomatoes, Parmesan cheese slices, and mozzarella cheese slices. Return to oven and bake at 400º for 5-10 minutes, until cheese are melted and hot. Serve immediately.

Back to Main Recipes List