A rich artichoke and olive mixture tops grilled bread slices in an appetizer you can have ready in 20 minutes.
slices (4x3x1/2 inch) Italian or French bread
tablespoon extra-virgin olive oil
jar (7.5 oz) marinated artichoke hearts, well drained, chopped
jar (2 oz) diced pimientos, well drained
cup chopped pitted kalamata olives
cup chives-and-onion cream cheese (from 8-oz container)
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.
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.
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Bruschetta
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 1 1/2g,
- 1 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.