Artichoke & Brussels Sprouts Bruschetta

Something Extra Spring 2014

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Spring has sprung! Check out our latest collection of recipes, including seasonal artichokes and delicious dill, as well as exploring the flavors of India.


Artichoke & Brussels Sprouts Bruschetta

Artichoke & Brussels Sprouts Bruschetta
3 Large Brussels sprouts, stems trimmed
1 tbsp. butter
1/3 cup thinly sliced roasted red peppers
1/3 cup chopped marinated artichoke hearts
1/4 tsp. herbes de Provence
2 cloves garlic, minced
8 (1/2 -inch thick) slices Nob Hill Trading Co. Country French Bread (in our Bakery)
2 slices Havarti cheese, quartered

Prep: 10 minutes, Cook: 5 minutes, Serves: 4

1. Thinly slice Brussels sprouts and break apart. Melt butter in a medium skillet over medium heat; add sprouts and cook for 2 to 3 minutes or until slightly softened. Add peppers, artichoke hearts, herbs and garlic to skillet and cook for 1 minute more.

2. Top bread slices with cheese and broil for 1 to 2 minutes or until cheese is melted and bread is lightly crisped. Top with warm vegetable mixture and serve immediately. 

Nutritional Information:
259 calories, 9 g protein, 9 g total fat (5 g sat.), 34 g carbohydrate, 2 g fiber, 1 g sugar, 21 mg cholesterol, 553 mg sodium, 7 points


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very tasty!

Comment Number: 6423


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