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Bread: Bruschetta with Artichoke and Proscuitto

Source of Recipe

Unknown


List of Ingredients

6 Roma tomatoes - coarsely chopped
1/2 cup yellow or red onion - coarsely chopped
1 can of quartered artichoke hearts coarsely chopped
6 or 7 large fresh basil leaves - coarsely chopped
3 cloves of garlic - minced
1 Tbs olive oil
1 Tbs red wine vinegar
2 loves of crusty French bread cut into 1/2" slices
4 or 5 slices of proscuitto cut into 1/2" strips
4 oz Fontina cheese - grated
4 oz Gouda cheese - grated
3/4 Tsp sugar
salt and fresh ground pepper




Recipe

Use a food processor for the tomatoes, add the sugar, salt and pepper and use pluses to coarsely chop them. The onions will also chop well in the processor. Use a knife on the basil and artichoke hearts. Combine the tomatoes, basil, onions, artichoke, garlic, olive oil and vinegar in a bowl. Mix well, and salt and pepper to taste. Then refrigerate the mixture for at least an hour. We made it in the morning and let it marinate all day.

Since the tomatoes and artichokes give off a lot of liquid be sure to drain the mixture before preparing the bruschetta. Lightly toast both sides of the bread rounds. We used a cookie sheet under the broiler. At this point, a real Italian rubs the bread with a garlic clove. I was dissuaded from doing so by my garlic-sensitive wife. Leave the toasts on the cookie sheet and spoon enough of the topping mixture onto each bread round to cover generously. Mix the cheeses together and lightly cover each toast with grated cheese. Top each one with a strip of proscuitto down the center. Place the Bruschetta back under the broiler until the cheese melts and serve immediately.

YIELD: 8 Appetizers