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forest-fire bruschetta


1 loaf of unsliced crusty whole grain bread (or sliced)
4 med. size fresh tomatoes
1 can of artichoke hearts (8)
1/2 wheel of Smoked Cheddar style Sheese
1/4 medium red onion - chopped
2 cloves finely chopped garlic
2 tbs. fresh chopped basil
2 jalapeno peppers
1/4 cup pine nuts
1/4 tsp. sea salt
1 tbs. olive oil

Finely dice tomatoes and artichoke hearts and add to a med. size bowl. Add Sheese (grated please), onion, garlic and basil. Halve the jalapenos, remove the seeds (leave them in if you like it HOT), finely dice & add.

Add the remaining ingredients and stir well. Perheat oven to 400F. Slice bread 1’’ (2.5cm) thick and cut slices in half diagonally (or quarter sliced bread). Top with forest mixture and bake for 15 min. Serves 8-10 as an appetizer or more as an hors d'oeuvre.