Artichoke-Rosemary Bruschetta

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Use the marinated artichoke hearts instead of canned artichokes because the marinade adds tons of flavor!

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Chicago

Time needed

10 min preparation + 35 min cooking

Serving Size / Yield

12 Slices

Ingredients

  • 1 loaf French bread, cut in half horizontally
  • 1 C. shredded mozzarella cheese
  • 1/2 C. grated Parmesan cheese
  • 1 Tbs. chopped fresh or 1 tsp. dried rosemary leaves, crushed
  • 2/3 C. mayonnaise or salad dressing
  • 1 (6-7 oz.) jar marinated artichoke hearts, drained, chopped

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Directions

Heat oven to 375 degrees. On ungreased cookie sheet, place bread, cut sides up. Bake 10 minutes.


Meanwhile, in medium bowl, mix 1/2 C. of the mozzarella cheese, the Parmesan cheese, rosemary, mayonnaise and artichokes. Spread cheese mixture on baked bread. Sprinkle with remaining 1/2 cup mozzarella cheese. Bake 15 to 20 minutes or until cheese is melted.

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