Peppery Artichoke Bruschetta

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Peppery Artichoke Bruschetta


Bread Croûtes

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


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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