This is another recipe from the Garlic Cookbook by David DiResta. I love this cookbook!!!! Of course I am a garlic lover! I looked online to see if David DiResta had a website that I could look for more recipes and find out more about him. I didn’t find a website, but found that he wrote many cookbooks including an updated version of the Garlic Cookbook. I may have to look into the updated version. It’s funny how I bought this cookbook years ago, but didn’t make anything from it until now. That is definitely my loss.
Let’s get to the good part- this recipe! Of course I loved it. I didn’t make any changes except that I used fresh basil instead of dried basil. I did make the mistake of using supermarket French loaf bread and it was too soft. A hearty bakery bread would be a perfect fit. I took a couple of leftover pieces for lunch the next day and it was pretty good cold, but its best when still warm from the oven. Here is the recipe:
Bruschetta
1 inch slices of country or Italian bread (hearty bread is best)
1/3 c extra virgin olive oil
4 cloves garlic, minced
2 c tomatoes, diced
6 marinated artichoke hearts, diced
1 c fontina cheese, grated
½ tsp dried basil or 1 T fresh basil
Preheat oven to 4000F
Toast or grill both sides of the bread. Combine olive oil and garlic in a small pan and warm over medium heat for about 2 minutes. Stirring occasionally so the garlic does not burn. Generously brush both sides of the bread with the garlic oil. Mix together the tomatoes and artichokes. Pile the mixture onto the toast. Sprinkle with basil and top with the cheese. Place on a sheet pan and bake for 10-15 minutes. After 10-15 minutes, place under a broiler for 2 minutes. Serve and enjoy!
Minnesota Food Lover 