ARTICHOKE-ROSEMARY BRUSCHETTA
Enjoy this Italian appetizer topped with two types of cheese, herbs and artichoke hearts. Ready in just 35 minutes!
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 35m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 375°. Place bread, cut sides up, on ungreased cookie sheet. Bake 10 minutes.
- Mix 1/2 cup of the mozzarella cheese, the Parmesan cheese, rosemary, mayonnaise and artichokes; spread on bread. Sprinkle with remaining 1/2 cup mozzarella cheese. Bake 15 to 20 minutes or until cheese is melted.
Nutrition Facts : Calories 235, Carbohydrate 21 g, Cholesterol 15 mg, Fiber 2 g, Protein 8 g, SaturatedFat 3 g, ServingSize 1 slice, Sodium 450 mg
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Asiedu Wilson Yawson
[email protected]This was a great appetizer! I will definitely be making it again.
Jennifer Shorer-wheeler
[email protected]I'm not a big fan of artichokes, but I loved this bruschetta. The rosemary and garlic really balanced out the artichoke flavor.
MIGHTY G
[email protected]This recipe was easy to follow and the bruschetta was delicious. I used sun-dried tomatoes instead of artichokes and it was still very good.
adnan akhtar
[email protected]The artichoke and rosemary bruschetta was a hit at my party! Everyone loved it.
Dev Badu
[email protected]I followed the recipe exactly and it turned out great! The only thing I would change is to add a little more garlic. Yum!
Pamela Malcolm
[email protected]This bruschetta was amazing! The artichoke and rosemary flavors were so flavorful together, and the bread was crispy and toasted to perfection. I will definitely be making this again.