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Peppery Artichoke Bruschetta

Peppery Artichoke Bruschetta

1.17/5 - 6 Ratings
Makes 24.
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Recipe uses Original Red Sauce
Original Red Sauce
Peppery Artichoke Bruschetta


Bread Croûtes
24 1/2-inch thick slices crusty French bread (12-ounce baguette), cut diagonally
2 tablespoons olive oil
Artichoke Topping
1 jar (12-ounces) marinated artichoke hearts, drained and chopped
1 large scallion, sliced
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.

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Original Red Sauce

Our most versatile sauce. Enliven the flavor of any meal.

Original Red Sauce