Our very own Suzanne Bissett shares a recipe for tasty artichoke bruschetta.


• 1 (6.05 ounces) jar of marinated artichoke hearts, drained and chopped

• 1/2 cup of grated Romano cheese

• 1/3 cup of finely chopped red onion

• 5 tablespoons of mayonnaise

• 1 French baguette, cut in 1/3” inch thick slices


Preheat the broiler.

In a medium bowl, mix marinated artichoke hearts, Romano cheese, red onions 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.


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