Grilled Artichoke Bruschetta

  • Prep 20 min
  • Total 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)

Steps

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  • 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.

Notes









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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Bruschetta
Calories
70
Calories from Fat
35
% Daily Value
Total Fat
4g
6%
Saturated Fat
1 1/2g
8%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
180mg
7%
Potassium
65mg
2%
Total Carbohydrate
7g
2%
Dietary Fiber
1g
4%
Sugars
0g
Protein
2g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
4%
4%
Calcium
2%
2%
Iron
4%
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 Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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