Artichoke & Basil Bruschetta

Makes about 18-20 bruschette

(a Shutterbean original recipe)

• 1 french baguette
• 1/3 cup olive oil
• 2 cloves garlic
• 1 12 oz. jar marinated artichoke hearts
• 1 1/4 cups ricotta cheese (you might need less)
• 10-15 basil leaves (use a half for each bruschetta)
• 18-20 small slices of Parmesan cheese
• fresh lemon juice
• salt & pepper

Cut the baguette into 1/2 inch slices on the diagonal. Brush or dip each side of the bread lightly with olive oil. Grill bread on medium high heat, about 3-4 minutes per side. When the bread has slightly cooled, take a clove of garlic and rub across the top of each slice. Spread a tablespoon of ricotta on top of bread and place a piece of basil leaf and top with a marinated artichoke heart. Top each one with a slice of Parmesan cheese, squeeze a bit of lemon over each one and top with salt & pepper. Serve immediately.

Shutterbean Notes:

• If your artichoke hearts are big, you might need to cut them in half so they’ll fit nicely onto the crostini
• The basil I bought had HUGE leaves so I cut them in half. A leaf should be roughly the size of the surface area of bread.
• Although the photos show me making 5 crostini for lunch, this recipe makes enough for a nice little get together at your house! CELEBRATE.