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.
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.