Thursday, June 24, 2010


Okay. The bruschetta turned out...amazing. It was basically a crunchy piece of oily bread with a bunch of DELICIOUS on top. Really really good.

Mediterranean Bruschetta

- 12 or more baguette slices, about 1/2 inch thick.
- Olive oil
- 4 cloves garlic
- Artichoke hearts, drained and chopped. (The original recipe called for a 14 oz. can, but I only had 5 oz. They still turned out ok.
- 2 roasted red peppers, sliced into 1 inch chunks.
- About an 1/8 of a cup of kalamata olives, pitted and quartered.
- 1 Tablespoon balsamic vinegar
- 1/8 tsp. black pepper
Fresh Parmesan cheese if wanted.

Preheat your broiler. Mine was preset to 550 degrees, which was perfect. Brush both sides of your bread slices with olive oil. Broil them until golden brown, flipping once. In a skillet, saute 2 of the garlic cloves (minced) and the artichokes in 1 tablespoon of olive oil until lightly browned. Add the roasted peppers, olives, vinegar, and peper. Remove from heat. Cut remaining cloves in half, rub on bread for added flavor. Top the baguette slices with red pepper mixture and sprinkle with cheese.

Unfortunately I did not have garlic in the house when I made these, so I subsituted garlic powder instead. I just sprinkled it liberally in the pan with the artichoke hearts. The kids don't seem too upset about the lack of real garlic, do they? All I have to say is, AMAZING! I'm so happy at the results!


  1. Aaww, man!! I missed bruschetta!! We HAVE to make this again! Nice pics, btw!

    LOVE you!

  2. Yay! We'll make some more when you get home. :)

  3. So glad you posted the was DELISH!!!