May 4, 2008

Artichoke Bruschetta

Pronounced BRU-SK-EH-TA not BRU-SHE-TA. Derived from the Roman word Bruscare, meaning to roast over coals. This version is a nod to Primavera.

Ingredients for Artichoke Tapenade:
8 small artichokes, trimmed & steamed or boiled
2 cloves garlic
1 lemon, zest & juice
¼ C freshly grated parmigiano reggiano
½ C olive oil
sea salt & pepper

Puree all ingredients together in a food processor except for the olive oil until medium-dice. Slowly pour in the olive oil.

For Bruschetta:
Preheat the oven to 375 degrees F.
Slice a loaf of multi-grain bread into 1/2" rounds and paint each slice with a little olive oil.
Toast until light golden.
Spread each slice of toasted bread with artichoke tapenade and using a veggie peeler a few curls of pecorino romano.

No comments:

Post a Comment