Tuesday, December 14, 2010
Artichoke Bruschetta
9:49 AM | 
Posted by
Cara Mia
2 cloves garlic, peeled and sliced
8 slices (about 3/8-inch thick) baguette or small whole-grain rustic bread
1 jar (6.5-ounce) CARA MIA Marinated Artichoke Hearts, drained
1/2 cup fresh ricotta cheese
1/4 teaspoon salt
Pepper; to taste
Paprika; for garnish
Directions
Heat oil in medium skillet over medium heat and sauté garlic until golden, 3 to 4 minutes. Drain, reserving oil, and set aside. Brush both sides of bread slices with reserved garlic-flavored oil. Toast on grill or in skillet over medium-high heat until golden and crisp on both sides. Transfer to serving platter and set aside.
In same skillet, reheat remaining oil over medium-high heat and sauté drained artichoke hearts until golden, 3 to 4 minutes; cool. Season ricotta with salt and pepper; spread about 1 tablespoon on each slice of bread. Top with sautéed garlic and artichoke hearts; sprinkle with paprika and drizzle with additional olive oil, if desired.
Serves 8
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