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Artichoke and Sun-Dried Tomato Pizza

Artichoke and Sun-Dried Tomato

shrutigupta
A remarkable combination
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Prep Time 15 minutes
Cook Time 14 minutes

Ingredients
  

  • 1 French baguette, sliced into 1/2-inch thick rounds
  • 1 cup Marinated artichoke hearts, drained and chopped
  • ½ cup Sun-dried tomatoes, rehydrated and chopped
  • 2 cloves Garlic, minced
  • 2 tbsp Fresh basil, chopped
  • 2 tbsp Extra-virgin olive oil
  • Salt and black pepper to taste
  • Grated Parmesan cheese for garnish (optional)

Notes

Preheat your oven to 375°F (190°C).

Place the baguette slices on a baking sheet and toast them in the preheated oven until they are golden brown and crisp, about 5-7 minutes. Remove and set aside.

In a bowl, combine the chopped artichoke hearts, sun-dried tomatoes, minced garlic, chopped basil, and extra-virgin olive oil. Mix well.

Season the mixture with salt and black pepper to taste. Adjust the seasoning as needed.

Spoon the artichoke and sun-dried tomato mixture onto the toasted baguette slices.

If desired, sprinkle each bruschetta with grated Parmesan cheese for added flavor.

Serve the artichoke and sun-dried tomato bruschetta as an appetizer or snack, and enjoy the Mediterranean marvel of flavors and textures.