Bruschetta Martha Stewart

By mariannefeldman

http://www.marthastewart.com/270019/bruschetta-recipes

Bruschetta How-To
For bruschetta, slice a baguette into 1/4-inch-thick pieces. Lay on a sheet pan, drizzle with olive oil, and bake at 400 degrees until lightly golden brown, about 10 minutes; then top according to the recipe that follows. Makes about 40 slices

Artichoke with Mortadella Bruschetta
Place contents of 6.7-ounce jar of artichokes (see our checklist) in a food processor. Pulse until finely chopped. Toss with 1/4 teaspoon dried red chile flakes. Spread onto toasted baguette slices, and top with two 2- to 3-inch pieces of mortadella. Makes about 12

Roasted Eggplant, Tomato, and Basil Bruschetta
Cut strips of roasted eggplant from a 9.9-ounce jar (see our checklist) into 2- to 3-inch pieces. Toss with 3/4 cup quartered grape tomatoes and 1/4 cup torn basil leaves Spoon onto toasted baguette slices. Makes about 14.

White Bean and Rosemary Bruschetta
Gently toss drained and rinsed contents of 12.7-ounce jar of white beans (see our checklist) with 2 teaspoons finely chopped fresh rosemary and 1 tablespoon extra-virgin olive oil. Season with salt, and spoon onto toasted baguette slices. Makes about 12

Ingredients

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Preparation

Step 1

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