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Spread: Artichoke-Jalapeño Spread with Tomato Bruschetta Topping

Source of Recipe


From "The Book Club Cookbook"






List of Ingredients



• -- Topping --
  
• 2 lbs. ripe tomatoes
  
• 2 Tbsp extra-virgin olive oil
  
• 1-1/2 Tbsp balsamic vinegar
  
• Granulated sugar, to taste
  
• Salt and freshly ground black pepper, to taste
  
• .
  
• -- Spread --
  
• 3 jalapeño chiles
  
• 1 (8-ounce) pkg. cream cheese, softened
  
• 1 (13- to 16-ounce) can water-packed quartered artichokes, drained
  
• 1 Tbsp minced garlic
  
• 1/4 cup shredded mozzarella cheese
  
• 2 Tbsp freshly grated Parmesan cheese
  
• 1 Tbsp whipping cream
  
• Salt and freshly ground black pepper, to taste
  
• 1 sourdough baguette, sliced 1/2-inch thick
  






Instructions



1. To make topping: Seed and chop tomatoes; place in a bowl. Drizzle with olive oil and vinegar. Add sugar, salt, and pepper to taste, and combine. Let sit one hour.
   
   
2. Preheat oven to 400° F.
   
   
3. To make spread: Roast chiles directly on a gas burner set to medium-low, turning as needed with tongs, until the skin is black and blistered on all sides. If no gas burner is available, place chiles on a broiler pan and broil approximately 4 inches from heat source, turning as needed with tongs, until skin is black and blistered on all sides. Remove each chile as it is done and place in a sealed plastic or paper bag. Allow to cool in the bag for 15 minutes. Remove skin, stems and seeds, and coarsely chop peppers.
   
   
4. Place chiles, cream cheese, artichokes, garlic, mozzarella, Parmesan and cream in the bowl of a food processor. Blend to a paste, about 30 seconds -- the spread should be chunky. Add salt and pepper to taste.
   
   
5. Top slices of sourdough baguette with spread; bake until bread is crisp and top is bubbly. Serve with bruschetta topping.
   
   Makes 8 servings.
   
   ............................
   
   NOTES
   
   • Alternate Serving Method: Place spread in a shallow casserole dish, warm in a 350° F oven, cover with tomato topping, and serve with crackers or toasted bread slices.
   
   • Wear plastic or rubber gloves when working with the chiles. Avoid direct contact with eyes and wash hands thoroughly after handling, even with gloved hands.