Epicure Recipes

⏾☀︎

Hot Artichoke Dip and Oven-roasted Tomato Bruschetta

Appetizers & Small Bites

30 - 33 min

18 pieces

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Ingredients

  • 1 baguette, sliced 1/4" thick into 18 pieces
  • 2 tbsp olive oil, divided
  • 2 tsp Bruschetta Seasoning, or Rosemary Garlic Seasoning
  • 1 1⁄2 cups cherry tomatoes, cut in half
  • Sea Salt
  • Black Pepper
  • 1 recipe prepared Hot Artichoke Dip
  • 1 can (14 oz/398 ml) artichokes, drained and coarsely chopped
  • 3 tbsp Artichoke Dip Mix
  • 1⁄4 cup grated Parmesan cheese
  • 1 1⁄2 cups light mayonnaise

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

Epicure Products Used

Nutritional Information

Per serving(1 piece): Calories 190, Fat 10 g (Saturated 1.5 g, 0 0 g), Cholesterol 10 mg, Sodium 350 mg, Carbohydrate 22 g (Fiber 2 g, Sugars 2 g), Protein 4 g.