Hot Artichoke Dip and Oven-roasted Tomato Bruschetta

Hot Artichoke Dip and Oven-roasted Tomato Bruschetta Hot Artichoke Dip and Oven-roasted Tomato Bruschetta
  • 5 min prep
  • 30 - 33 minutes
  • 190 calories
  • $0.88
  • Vegetarian

Ingredients


Makes: 18 pieces

Preparation


 
  • Preheat oven to 350° F (175° C).
  • Place baguette slices on parchment-lined Sheet Pan. Brush with 1 Tbsp (15 ml) oil mixed with Bruschetta Herbs. Bake for 5–8 minutes, turning once, until lightly toasted.
  • Spread tomatoes in a single layer on a separate parchment-lined Sheet Pan. Season with Salt and Pepper. Drizzle with remaining oil.
  • Bake for 20 minutes, until soft and slightly shrivelled. Set aside to cool.
  • Spread Hot Artichoke Dip over each toast. Top with tomatoes and serve warm or at room temperature
Nutritional Serving Size 1 piece
Calories 190
Fat 10 g
Saturated Fat 1.5 g
Transfat 0 g
Cholesterol 10 mg
Sodium 350 mg
Carbohydrates 22 g
Fibre 2 g
Sugar 2 g
Protein 4 g

Shop this recipe...

Sheet Pan
$25.00
Sea Salt (Grinder)
$15.00
Bruschetta Seasoning
$7.50
Black Pepper (Grinder)
$15.00
Artichoke Dip Mix
$8.95