Artichoke Bruschetta
.
Yield
8 servingsPrep
6 minCook
6 minReady
12 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6.5 | ounces |
artichoke hearts
marinated, drained and chopped |
|
| ½ | cup |
romano cheese
grated |
*
|
| ⅓ | cup |
red onion
finely chopped |
|
| 5 | tablespoons |
mayonnaise, fat free
|
|
| 1 | each |
bread, french baguette
cut into 1/3 inch thick slices |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 187.9 | ml/g |
artichoke hearts
marinated, drained and chopped |
|
| 118 | ml |
romano cheese
grated |
*
|
| 79 | ml |
red onion
finely chopped |
|
| 75 | ml |
mayonnaise, fat free
|
|
| 1 | each |
bread, french baguette
cut into 1/3 inch thick slices |
*
|
Directions
Preheat the broiler.
In a medium bowl, mix marinated artichoke hearts, Romano cheese, red onion and mayonnaise.
Top French baguette slices with equal amounts of the artichoke heart mixture.
Arrange slices in a single layer on a large baking sheet.
Broil in the preheated oven 2 minutes, or until toppings are bubbly and lightly browned.
