Peppery Artichoke Bruschetta
Ingredients
Bread Croûtes
- 24 1/2-inch thick slices crusty French bread (12-ounce baguette), cut diagonally
- 2 tablespoons olive oil
- 3/4 teaspoon TABASCO® brand Original Red Sauce
Artichoke Topping
- 1 jar (12-ounces) marinated artichoke hearts, drained and chopped
- 1 large scallion, sliced
- 3/4 teaspoon TABASCO® brand Original Red Sauce
- 1/2 teaspoon fresh chopped rosemary
- 3 ounces goat cheese, crumbled
Preparation
Preheat oven to 350ºF.
Combine olive oil and TABASCO® Sauce in small cup. Brush one side of each bread slice with Tabasco mixture; place on ungreased baking sheet. Bake until lightly toasted, about 8 to 10 minutes.
Preheat broiler.
Combine artichoke hearts, scallion, TABASCO® Sauce and rosemary in small bowl; toss to mix well. Spoon artichoke topping on each toasted bread slice; top with crumbled goat cheese.
Broil 3 minutes until goat cheese is slightly melted and lightly browned.
Makes 24.
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