Artichoke and Lemon Zest Bruschetta
Marinated artichoke hearts chopped with parsley, lemon, and red pepper flakes.
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Ingredients
- 1 loaf French baguette
- 12 ounces Marinated artichoke hearts, drained and chopped
- 1/4 cup Extra virgin olive oil
- 1/4 cup Fresh parsley, finely chopped
- 1 tablespoon Lemon zest
- 1 tablespoon Fresh lemon juice
- 2 pieces Garlic cloves, peeled and halved
- 1/2 teaspoon Red pepper flakes
- 1/4 teaspoon Kosher salt(optional)
- 1/4 teaspoon Black pepper(optional)
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2
Slice the baguette into half-inch thick rounds and place them in a single layer on the baking sheet.
- 3
Brush both sides of the bread lightly with olive oil and toast in the oven for 8-10 minutes until golden brown.
- 4
While the bread toasts, combine the chopped artichoke hearts, parsley, lemon zest, and lemon juice in a medium mixing bowl.
- 5
Stir in the red pepper flakes and season with salt and black pepper to taste.
- 6
Remove the toasted bread from the oven and immediately rub the cut side of the garlic cloves over the top of each slice.
- 7
Spoon a generous amount of the artichoke mixture onto each warm garlic-rubbed toast.
- 8
Serve immediately while the bread is still crisp and warm.
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