Grilled Artichoke Bruschetta

A rich artichoke and olive mixture tops grilled bread slices in an appetizer you can have ready in 20 minutes.


16 appetizers


8 slices (4 x 3 x 1/2 inch) Italian or French bread
1 tablespoon extra-virgin olive oil
1 (7.5 ounce) jar marinated artichoke hearts, well drained, chopped
1 (2 ounce) jar diced pimientos, well drained
1/3 cup chopped pitted kalamata olives
1/2 cup chives-and-onion cream cheese (from 8 ounce container)


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.

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.

Additional Information

To broil, set oven control to broil. Brush 1 side of bread slices with oil. Place slices, oil sides up, on rack in broiler pan. Broil with tops 6 inches from heat about 2 minutes or until golden brown. Remove from oven. Turn bread slices over; spread with artichoke mixture. Broil with tops 6 to 8 minutes or until topping is hot.

Estimated Time

Preparation/Total Time: 20 minutes

Nutritional Information

Amount per serving (1 bruschetta): Calories 70 (Calories from Fat 35); Total Fat 4 g (Saturated Fat 1 1/2 g, Trans Fat 0 g); Cholesterol 5 mg; Sodium 180 mg; Total Carbohydrate 7 g (Dietary Fiber 1 g, Sugars 0 g); Protein 2 g. Exchanges: 1/2 Starch; 1 Fat Carbohydrate Choices: 1/2

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