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Grilled Artichoke Bruschetta

A rich artichoke and olive mixture tops grilled bread slices in an appetizer you can have ready in 20 minutes.

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( 2 Ratings)

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Prep Time 20 min
Total Time 20 min
Servings 16

Ingredients

8: slices (4x3x1/2 inch) Italian or French bread

1: tablespoon extra-virgin olive oil

1: jar (7.5 oz) marinated artichoke hearts, well drained, chopped

1: jar (2 oz) diced pimientos, well drained

1/3: cup chopped pitted kalamata olives

1/2: cup chives-and-onion cream cheese (from 8-oz container)

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Directions

1 Heat gas or charcoal grill. Brush 1 side of bread slices with oil. On ungreased cookie sheet, place bread, oil sides down. In medium bowl, mix remaining ingredients. Spread artichoke mixture over bread slices.
2 Place slices, oil sides down, on grill (remove from cookie sheet). Cover grill; cook over low heat 4 to 5 minutes or until bottoms are golden brown and topping is hot. Cut slices in half.

EXPERT TIPS

Expert Tips

If you can't find pitted olives, lay the flat side of a chef’s knife over each olive on work surface; press firmly on knife with the heel of your hand to loosen the pit.

Assemble the bruschetta several hours ahead of time. Cover and refrigerate them until you are ready to grill.

Got questions? Our experts have the answers. Ask Betty now.

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Bruschetta

Calories: 70
Calories from Fat: 35),

% Daily Value

Total Fat: 4g; 4%
(Saturated Fat 1 1/2g, 1 1/2% Trans Fat 0g 0% ),
Cholesterol: 5mg; 5%;
Sodium: 180mg; 180%;
Total Carbohydrate: 7g; 7%
(Dietary Fiber 1g 1% Sugars 0g 0% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 4%;
Calcium: 2%;
Iron: 4%;

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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Posted 9/5/2010 9:58:08 PM REPORT ABUSE watzcooken said:

Rating:

I made this for a party. It was raining so I had to cook these inside. They were delicious. They are very rich, but there weren't any leftovers. I made the artichoke mixture up the night before and chilled it. I use my food processor to chop the olives and artichokes, and bought chopped pimentos. This an easy recipe, but will become one of my go to recipes. Several people requested the recipe before they left my party.

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