A Taste of Home magazine last summer 2008 was featuring different types of bruschetta's. We have made this recipe several times and it's always a hit! I prefer extra tomato so depending on the size of your tomatoes you may consider adding a second to the recipe.
1 jar (6 ½ ounces) marinated artichoke hearts, drained and chopped
½ cup grated romano cheese
1 medium tomato, seeded and chopped
1/3 cup finely chopped red onion
1/3 cup fresh baby spinach, finely chopped
5 T. mayonnaise
1 garlic clove, minced
1 loaf French bread baguette
In a large bowl, combine the first seven ingredients. Cut baguette into 30 slices; top with artichoke mixture.
Place on ungreased baking sheets. Broil 3-4 minutes or until edges are lightly browned.
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