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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


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 Makes 8 serving
41.2g carbs   4.7g protein

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 Place olive oil in skillet, heat until it sizzles when you drip a bit of water.  Cube potatoes and place in skillet.   Slice onion into slivers place in skittle and cover with a lid.  Stir every few minutes until potatoes are tender. About 15 minutes. Keep an eye and adjust your heat to keep things from burning. Add one tbsp of Worcestershire…