ARTICHOKE AND GOAT CHEESE BRUSCHETTA
ARTICHOKE AND GOAT CHEESE BRUSCHETTA
Makes 18.
18 baguette slices, cut on the diagonal about 1/4-inch thick
Olive oil
2 (6- to 6 1/2-oz.) jars marinated artichoke hearts
1/2c. plus 2 tbsp. chopped flat-leaf parsley, divided
1/2c. grated Parmesan cheese, preferably Parmigiano- Reggiano
Freshly ground black pepper
6 oz. creamy goat cheese, crumbled
Directions
Preheat oven to 350 degrees. Brush baguette slices on both sides with olive oil and place them on a baking sheet. Bake slices until just crisp, about 3 minutes per side. Remove and leave on baking sheet. (Bread can be toasted 3 hours ahead; cover loosely with foil and leave at room temperature.)
Drain artichokes, reserving about 2 tablespoons of oil they were packed in, and place them in a food processor fitted with a metal blade. Add reserved 2 tablespoons liquid, 1/2cup of the parsley, Parmesan and several grindings of black pepper. Process, pulsing machine, until mixture is a coarse purée. (Purée can be prepared 3 hours ahead; cover and leave at cool room temperature.)
Spread each bread slice with a mound of artichoke purée and top with crumbled goat cheese. (Bruschetta can be assembled 1 hour ahead; leave uncovered, at room temperature.)
When ready to eat, bake in preheated 375-degree oven until cheese is melted and bruschetta are warm, 5 to 6 minutes. Watch carefully. Sprinkle bruschetta with black pepper and some of the remaining parsley. Serve warm on a platter.
Nutrition information per serving:
Calories93Fat6 gSodium207 mg
Carbohydrates7 gSaturated fat2 gCalcium70 mg
Protein4 gCholesterol7 mgDietary fiber1 g
Diabetic exchanges per serving: ½ bread/starch, 1fat.
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