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–+ servings

Artichoke and Mushroom Bruschetta

Bruschetta is a great appetizer for summer months and can be made with any combination of healthy fruits and vegetables. I’ve topped these garlic-rubbed whole wheat toasts with marinated artichokes, mushrooms and tomatoes. A touch of Parmesan cheese rounds out this flavorful mixture, which is packed full of low fat, low calorie ingredients.
4 from 1 vote
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 12 appetizers

Ingredients  

  • 1 whole wheat baguette
  • 1 clove garlic
  • 1 jar (12 oz.) marinated artichoke hearts
  • 1 cup mushrooms, quartered
  • 1 cup chopped tomatoes
  • 1/4 cup Parmesan cheese
  • 1/8 teaspoon black pepper

Instructions 

  • Preheat the oven to 400ºF.
  • Pour the juice from the marinated artichokes into a bowl. Slice the artichoke hearts into smaller pieces then add them to the bowl.
  • Add the quartered mushrooms, chopped tomatoes, Parmesan cheese and black pepper to the bowl. Stir thoroughly until the ingredients are well coated.
  • Slice the whole wheat baguette on the diagonal into ½" rounds and place on a baking sheet.
  • Toast the sliced bread in the oven for 3 minutes, then flip each piece over and toast an additional 3 minutes.
  • Remove the toasted bread from the oven and immediately rub with the clove of garlic (it works best to first cut a small tip off the garlic clove so that the oils will seep out).
  • Spoon the artichoke mixture onto the garlic-rubbed toasts and serve.
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