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Grilled Artichoke Bruschetta

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Grilled Artichoke Bruschetta
  • Prep 20 min
  • Total 20 min
  • Servings 16
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A rich artichoke and olive mixture tops grilled bread slices in an appetizer you can have ready in 20 minutes.
May 9, 2013

Ingredients

  • 8 slices Italian or French bread
  • 1 tbsp (15 mL) extra-virgin olive oil
  • 1 jar (7.5 oz) marinated artichoke hearts, well drained, chopped
  • 1 jar (2 oz) diced pimientos, well drained
  • 1/3 cup (75 mL) chopped pitted kalamata olives
  • 1/2 cup (125 mL) chives-and-onion cream cheese

Steps

  • 1
    Heat gas or charcoal grill. Brush 1 side of bread slices with oil. On ungreased baking sheet, place bread, oil sides down. In medium bowl, mix remaining ingredients. Spread artichoke mixture over bread slices.
  • 2
    Place slices, oil sides down, on grill (remove from baking sheet). Cover grill; cook over low heat 4 to 5 minutes or until bottoms are golden brown and topping is hot. Cut slices in half.

Expert Tips

  • Tip 1
    Tip: If you can't find pitted olives, lay the flat side of a chef's knife over each olive on work surface; press firmly on knife with the heel of your hand to loosen the pit.
  • Tip 2
    Make Ahead: Assemble the bruschetta several hours ahead of time. Cover and refrigerate them until you are ready to grill.

Nutrition Information

70 Calories, 4g Total Fat, 2g Protein, 7g Total Carbs

Nutrition Facts

Serving Size: 16 Bruschetta
Calories
70
Total Fat
4g
Saturated Fat
1 1/2g
Trans Fat
0g
Cholesterol
5mg
Sodium
180mg
Total Carbs
7g
Dietary Fiber
1g
Protein
2g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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