Artichoke Bruschetta
Artichoke Bruschetta
Submitted by Chef Laura Cavender
Appetizers
Ingredients
- drizzling of Fustini’s Tuscan Herb olive oil
- 1 8-ounce package of cream cheese, softened
- 1 jar Fustini’s Artichoke Parmesan Spread
- 1/2 cup grated Parmesan cheese
- French baguette loaf of bread, cut at an angle into 1/3-inch slices
- fresh chopped parsley or paprika, for garnish
Directions
- Preheat broiler to high. Drizzle bread with olive oil and toast until lightly golden. Spread each slice of bread with cream cheese then dollop a generous amount of artichoke mixture on each baguette slice and spread all the way to the edges (which will prevent them from burning).
- Arrange bruschetta on a baking sheet. Sprinkle with Parmesan. Broil for 2 to 3 minutes or until topping is bubbly and starting to turn golden brown. Garnish with chopped parsley or a light sprinkling of paprika, if desired. Serve hot
Leave a comment