#header-inner {background-position: center !important; width: 100% !important;}

Tuesday, August 24, 2010

Roasted Red Pepper Artichoke Bruschetta

Pin It

Hmm, The Sweets Life has been a little sweets heavy lately, huh? What can I say, I love to bake! I have several more sweet recipes headed your way in the next few days, but I figured I'd switch things up and share an awesome appetizer I recently made. This was my contribution to my latest girls dinner with Paige and Ashley. The original recipe is for a dip, and you could easily blend this to a finer consistency in a food processor and serve it with crackers or vegetables. We love our bread, however, and opted to use it as a baguette-topper.

This appetizer is festive looking, with bright pops of green and red (is it too early to start thinking about Christmas parties? I say YES...but store this recipe away for a few months!). It's simple to prepare and the topping can be made a day ahead of time. Make this now, or save it for Christmas...and with that, I'm done talking about winter holidays!

Roasted Red Pepper Artichoke Bruschetta
adapted from here

-1 7 oz. jar roasted red peppers, drained
-1 6 oz. jar marinated artichoke hearts, drained
-1/2 cup minced fresh parsley
-1/4 cup parmesan cheese
-1/4 cup olive oil
-1/4 cup capers, drained
-4 cloves garlic, chopped
-1 tbsp fresh lemon juice
-salt & pepper, to taste
-1 baguette

1. Add all ingredients (except the baguette) to a food processor. Pulse a few times until mixture is roughly chopped. Refrigerate until ready to top bruschetta.
2. Slice baguette into 1-inch wide pieces. Place on a baking sheet and broil for approximately 5 minutes, until lightly toasted. Top with artichoke mixture. Serve immediately.