Artichoke Bruschetta

I love this appetizer.  My husband and kids love it too.  Easy to set out when entertaining.















The recipe starts with simple ingredients.

1 cup of marinted artichoke hearts drained.
1tbsp capers
4 oz manchego cheese
1 clove garlic
12 pieces of crostini or toasted slices of baguette bread








You have two choices with preparation.  You can had chop or use a food processor.  I used my magic bullet.  It makes for quick clean up.  


First finely mince the garlic.  I like it first so that it gives a more even flavor. Add  in the artichoke hearts these can be roughly chopped.  Last add in the capers.  I like them less chopped so that you get little hits of their salty bite.   Once you have your topping mixed spread out on your crostini.  Use a vegetable peeler to make thin slices of cheese.  Put pieces of cheese on top of each piece of bruschetta.  You should have extra cheese.  I buy a 10 oz package of Manchego and leave extra slices to the side.  My children love this cheese to snack on.  I am sure you will love this cheese as well, if you are not familiar it is a part skim milk mexican cheese.  


This is very popular at my house.  I hope you enjoy.




• Green  Shellfish
• Yellow Nuts
• Blue  Soy
• Orange Fish