My F&W
quick save (...)

Artichoke and Goat Cheese Bruschetta

  • TOTAL TIME: 30 MIN
  • SERVINGS: 4
  • FAST
  • VEGETARIAN
  1. 2 tablespoons extra-virgin olive oil, plus more for brushing
  2. 2 garlic cloves, thinly sliced
  3. 1 bay leaf
  4. 5 thyme sprigs
  5. One 10-ounce package frozen artichoke hearts, thawed and squeezed dry
  6. 1/2 teaspoon finely grated lemon zest
  7. 1/4 pound mild fresh goat cheese, softened (1/2 cup)
  8. 2 teaspoons fresh lemon juice
  9. Salt and freshly ground pepper
  10. 16 thin slices from a baguette
  1. Preheat the broiler. In a medium skillet, heat 2 tablespoons of olive oil until shimmering. Add the garlic, bay leaf and thyme sprigs and cook over moderate heat until fragrant, 2 minutes. Add the artichokes and lemon zest and cook, stirring, until lightly browned, 5 minutes. Scrape the thyme leaves into the skillet; discard the sprigs and bay leaf.
  2. Transfer the artichoke mixture to a food processor. Add the goat cheese and lemon juice; pulse until pureed. Season with salt and pepper. Transfer to a serving dish, cover and keep warm.
  3. Brush the bread slices with olive oil and broil for 1 minute, turning once, until golden and crisp. Serve the artichoke spread with the baguette slices.

Suggested Pairing

A full-flavored California Sauvignon Blanc.

YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.