Sunday, June 22, 2014

Artichoke Bruschetta

You're going to want to make this.
It's beyond good.
I don't post recipes on the blog very often, but this one is too good not to share. It's quick and easy and the filling will last in the fridge for several days.
Here's what you do:
Finely dice one red onion and throw it in a bowl.
Dice up two big tomatoes, or several roma tomatoes.
Add two cans of artichokes- again, chop them up pretty well.
Throw in a whole tub of shredded parmesan cheese,

and about 3/4 cup of good mayonnaise.
Add a pinch of salt, garlic powder, and plenty of black pepper.
Stir it up, spread on a sliced baguette, and broil until crispy and bubbly.
Artichoke Bruschetta
I red onion, finely diced
2 large tomatoes, diced
2 cans of artichokes, diced
5 oz. shredded parmesan
3/4 cup mayonnaise
salt, pepper and garlic powder to taste
1 large baguette

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