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Artichoke & Ham Bruschetta
Artichoke & Ham Bruschetta
These are an excellent first course or they will make a great lunch. Just think of them as an open faced sandwich.- (6) Sister Schubert's Dinner Yeast Rolls (Sliced in half)
- 6 tablespoons extra virgin olive oil
- 2 (6 ½ oz) jars of marinated artichoke hearts, drained
- 4 oz. finely chopped ham (or prosciutto)
- ½ cup red onion chopped, finely
- 2 scallions, coarsely chopped
- ½ cup parmesan shavings
- 1 teaspoon fresh or dried finely chopped basil
Brush the tops with 2 tbls. of olive oil and lightly season with salt & pepper.
Bake in 350 oven until golden and transfer to a rack to cool and then to serving tray.
Cut the artichokes length wise into ¼ inch slices.
Cook the artichokes, ham and red onion in 3 tbls. of oil over moderately high heat until artichokes are golden, about 4 minutes.
Stir in basil and chopped scallions and season to taste with salt & pepper.
Spoon mixture over toast.
Drizzle with Balsamic Vinaigrette and top with Parmesan shavings.
Serve with Marzetti's Balsamic Vinaigrette Dressing!
