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Grilled Artichoke Bruschetta

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By Betty Crocker Kitchens
Updated Dec 21, 2009
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A rich artichoke and olive mixture tops grilled bread slices in an appetizer you can have ready in 20 minutes.

Grilled Artichoke Bruschetta

  • Prep Time 20 min
  • Total 20 min
  • Servings 16
  • Ingredients 6
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Ingredients

  • 8 slices (4x3x1/2 inch) Italian or French bread
  • 1 tablespoon extra-virgin olive oil
  • 1 jar (7.5 oz) marinated artichoke hearts, well drained, chopped
  • 1 jar (2 oz) diced pimientos, well drained
  • 1/3 cup chopped pitted kalamata olives
  • 1/2 cup chives-and-onion cream cheese (from 8-oz container)

Instructions

  • Step 
    1
    Heat gas or charcoal grill. Brush 1 side of bread slices with oil. On ungreased cookie sheet, place bread, oil sides down. In medium bowl, mix remaining ingredients. Spread artichoke mixture over bread slices.
  • Step 
    2
    Place slices, oil sides down, on grill (remove from cookie sheet). Cover grill; cook over low heat 4 to 5 minutes or until bottoms are golden brown and topping is hot. Cut slices in half.

Nutrition

70 Calories
4g Total Fat
2g Protein
7g Total Carbohydrate
0g Sugars

Nutrition Facts

Serving Size: 1 Bruschetta
Calories
70
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
1 1/2g
8%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
180mg
7%
Potassium
65mg
2%
Total Carbohydrate
7g
2%
Dietary Fiber
1g
4%
Sugars
0g
Protein
2g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
4%
4%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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