Artichoke and Pepper Toasts

This chunky dip with mozzarella cheese melts to magnificence when heated up. It's an easy, cheese-filled appetizer.

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9 users rated this recipe an average rating of 4.0
  • Makes: 8 servings
  • Serving Size: 1/2 cup
  • Yields: about 4 cups
  • Prep: 20 mins
  • Bake: 25 mins 350°F
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Artichoke and Pepper Toasts
Ingredients
2
14 ounce can artichoke hearts, packed in water, drained and chopped
1
cup bottled roasted red peppers, drained and chopped
1 1/2
1/2
cup grated fresh Parmesan cheese
1
cup fresh basil, finely chopped
1/4
cup extra virgin olive oil
4
1/2
teaspoon ground black pepper
 
Shaved Parmesan cheese (optional)
1
baguettes sliced into 1/2-inch slices, brushed with olive oil and toasted
Directions
  1. Preheat oven to 350 degrees F. In mixing bowl combine artichoke hearts, roasted red pepper, Mozzarella cheese, Parmesan cheese, basil, oil, garlic, and black pepper. Transfer mixture to a 1-1/2-quart casserole. Bake, uncovered, about 25 minutes or until heated through. Top with shaved cheese. Serve warm with toasted baguette slices.
Nutrition Facts (Artichoke and Pepper Toasts)
    Per serving:
  • 223 kcal cal.,
  • 12 g fat
  • (4 g sat. fat,
  • 1 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 14 mg chol.,
  • 559 mg sodium,
  • 19 g carb.,
  • 2 g fiber,
  • 2 g sugar,
  • 10 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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