Artichoke And Red Pepper Bruschetta


  • 1 red bell pepper (about 1/2 lb.), rinsed, stemmed, seeded, and finely chopped
  • 1 red onion (about 6 oz.), peeled and finely chopped
  • 1 clove garlic, peeled and minced or pressed
  • 1 tablespoon olive oil
  • 1 can (14 oz.) artichoke hearts, drained and finely chopped
  • 1/4 cup minced parsley
  • 1/4 cup finely chopped pimiento-stuffed Spanish-style green olives
  • 2 teaspoons lemon juice
  • Salt and pepper
  • 36 diagonally cut slices (1/4 in. thick) sourdough baguette (about 1 slender 8-oz. loaf)
  • 1/2 cup grated asiago or parmesan cheese


In An Effort To Duplicate The Topping On A Bruschetta She Liked At A Restaurant, Lynn Lloyd Came Up With This Flavorful Appetizer.

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