Artichoke, Tomato, & Hot Pepper Bruschetta

Artichoke, Tomato, & Hot Pepper Bruschetta



Prep Time: 15 Min

Cook Time: 12 - 13 Min

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1. Preheat oven to 400 F

 

1. Combine the ingredients for the basil butter in a small, microwaveable dish. Melt in the microwave (about 30 seconds) and stir to combine.

 

1. Slice the baguette in half widthwise and again lengthwise leaving you with 4 equal sized quarters. Brush the basil butter on each slice until the open portion of the slices is completely slathered in butter.

 

1. Top the slices with the chopped tomatoes and artichokes. Place a few halves of bocconcini and cubed feta along each slice. Top each bocconcini with a squirt of the squeezey basil. Finish with the pickled hot peppers and transfer the slices to a baking sheet.

 

1. Bake approximately 10 minutes and switch the oven to BROIL at 450 F. Let the slices broil for 2 – 3 minutes without burning and remove from the oven.

 

1. Season with sea salt & dried parsley and slice each baguette in to the amount of slices you would like. Serve and ENJOY!

                  Grocery List

• 1 Italian Baguette
• Basil Butter
  
•        ¼ C Unsalted Butter
•        ½ Tbsp. EVOO
•       1 Tsp. Squeezey Basil or 2 Tsp. chopped,          Fresh Basil
•        2 cloves Garlic, pressed
•        ½ Tsp. Dried Basil
•        Pinch Red Pepper Flakes
•        Pinch Sea Salt / Black Pepper
• 1 C Quartered Medley Tomatoes
• 170ml jar Artichoke Hearts, chopped
• Pickled Hot Peppers
• 1 Tbsp. Squeezey Basil
• 220g package Bocconcini, halved
• ½ C Feta Cheese, cubed
• Dried Parsley
• Sea Salt