Artichoke parmesan bruschetta
This bruschetta is a pretty direct translation from artichoke-parmesan dip. It is hard to resist the brown and bubbly cheese topping, but be careful! If you're not patient enough the artichokes will burn your mouth!
Course: Appetizer, Snack
- 1 stale baguette sliced into thin rounds
- 1 T olive oil
- 1 c artichoke hearts
- 1 small red onion
- 1/3 c mayonnaise
- 1 c shredded parmesan cheese
Pre-heat oven to 300F.
Dice artichoke hearts small and chop onion finely.
Mix artichoke, onion, mayonnaise, and parmesan in a bowl.
Lay baguette slices on a baking sheet so they are not touching. Brush with olive oil.
Top each slice with 1-2 T of the artichoke mixture.
Bake 15 minutes of until topping is brown and bubbly.