Grilled Artichoke Bruschetta

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

  • 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)
  • 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

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

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.