United States
FrancaisHot Artichoke Dip and Oven-roasted Tomato Bruschetta
Ingredients
1 baguette, sliced 1/4" thick into 18 pieces
2 tbsp olive oil, divided
2 tspBruschetta Seasoning, or Rosemary Garlic Seasoning
1 1⁄2 cups cherry tomatoes, cut in half
1 recipe preparedHot Artichoke Dip
Preparation
- Preheat oven to 350° F (175° C).
- Place baguette slices on parchment-lined Sheet Pan. Brush with 1 tbsp oil mixed with Seasoning. Bake for 5–8 minutes, turning once, until lightly toasted.
- Spread tomatoes in a single layer on a separate parchment-lined Sheet Pan. Season with Salt and Pepper. Drizzle with remaining oil.
- Bake for 20 minutes, until soft and slightly shriveled. Set aside to cool.
- Spread Hot Artichoke Dip over each toast. Top with tomatoes and serve warm or at room temperature
Nutritional Information
Per serving (1 piece): Calories 190, Fat 10 g (Saturated 1.5 g, Trans 0 g), Cholesterol 10 mg, Sodium 350 mg, Carbohydrate 22 g (Fibre 2 g, Sugars 2 g), Protein 4 g.
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Bruschetta Seasoning
Sea Salt (Grinder)
Black Pepper (Grinder)
Sheet Pan