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Thursday, June 20, 2013

Artichoke and Roasted Red Pepper Bruschetta


This recipe started out with a trip to the grocery store where both artichokes and red peppers were a ridiculously good price. I knew I could work the two together. I roasted my own peppers and cooked my own artichokes, but you could use jarred ones. It is a delightfully creamy bite. I love how the sweetness of the red pepper pops, while the subtle earthy flavors of the artichoke still shine through. And of course it is nice and cheesy which is always a hit. It makes for a great appetizer, but I also made it as a side for dinner and then made it again the next day for lunch. It might have been that good!


Ingredients

1 crusty baguette, sliced
1 cup roasted red peppers, diced
1 cup artichoke hearts, diced
4 oz cream cheese, softened
1 tablespoon mayonnaise
1/4 cup grated Parmesan cheese
1/2 tsp basil
1/4 tsp salt
1/2 cup shredded mozzarella cheese


Instructions

1. Line the bread slices on a nonstick baking pan. 

2. In a mixing bowl, mix together the diced red peppers, artichoke hearts, cream cheese, mayo, parmesan, basil, and salt. 

3. Scoop the mixture onto the bread slices. Top with shredded mozzarella.

4. Place under the broiler until the cheese starts to brown and bubble. Depending on your broiler, this may take 5-7 minutes or less. Watch closely. Serve hot. 




How to roast your own red bell peppers:

It's actually really easy! You just have to think ahead a bit. First, rinse off your bell pepper and remove any stickers. Next, place it on a piece of foil or a baking tray. Put it in the oven underneath the broiler. Set your oven to broil on high. When the skin starts to break or brown, turn the red pepper over so that the next side can do the same. Once all sides are done, remove it from the oven and put it in a plastic bag. This will steam it and make it easier to remove the skins. After about 30 minutes or so, remove it from the bag and you should be able to easily peel the skins. Then just slice the flesh off and use it as desired. 


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