Artichoke+Bruchetta

Caroline Todd

** Artichoke Bruschetta **




 * Ingredients:**

1 jar (6-1/2 ounces) marinated artichoke hearts, drained and chopped 1/2 cup grated Romano cheese 1 plum tomato, seeded and chopped 1/3 cup finely chopped red onion 1/3 cup fresh baby spinach, finely chopped 5 tablespoons mayonnaise 1 garlic clove, minced 1 loaf (10-1/2 ounces) French bread baguette


 * Directions:**
 * 1) In a large bowl, combine the first seven ingredients. Cut baguette into 30 slices; top with artichoke mixture.
 * 2) Place on ungreased baking sheets. Broil 3-4 in. from the heat for 3-4 minutes or until edges are lightly browned. Yield: 2-1/2 dozen.


 * History**

- The Italian verb “bruscare” means to roast over coals and “brusciare” means to burn or toast. This was how the first bruschetta was made. The exact region and year of its birth is unknown. However Ancient Romans used to test the freshness of the olive oil by putting it on a piece of toasted bread. They would then rub the oil-soaked bread with a clove of garlic to bring out the flavors of the oil. Other accounts claim that bruschetta evolved from people trying to revitalize stale bread by soaking it with olive oil.


 * Time when it is eaten**

- The time to eat Bruschetta depends on how you make it and what ingredients it consists of. If you keep it simple, bruschetta becomes the ideal cocktail snack or appetizer. Most Italians eat it in the early evening between lunch and dinner.