Park Slope Snow

New York got a serious dumping of snow last night and we woke up to a wonderland of white and the sounds of metal shovels scraping the ground. Christmas time is here!

For those of you who don’t plan on living off of whatever combination of chocolate you can get your hands on for the next two weeks, here is an easy appetizer that will please pretty much everybody. Enjoy!

Artichoke Bruschetta

Artichoke Bruschetta

1 loaf Italian bread
1 cup can artichoke hearts, drained and chopped
1 cup chopped, seeded, fresh tomato
1/4 cup finely chopped onion
3 cloves garlic, pressed
2 tablespoons olive oil
1 1/2 tablespoons
balsamic vinegar
1/2 teaspoon ground black pepper
Fresh-grated Parmesan cheese

Heat oven to 350 degrees. Slice remaining bread crosswise into twenty-four 1/2-inch thick pieces (Throw the ends away). Place bread slices on ungreased baking sheet; bake 10 minutes or until lightly toasted.

In medium bowl,combine artichoke hearts, tomato, onion, garlic, oil, vinegar, and pepper.

Divide artichoke mixture among toasted bread and spread to cover surface. Drizzle any juice remaining in bowl over bruschetta and sprinkle with cheese, if desired. Arrange bruschetta on platter and serve. Makes 24

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