Wednesday, February 4, 2009

Flower-bud Bruschetta

The artichoke is definitely one of my favorite foods. Thought to be a vegetable it is actually a flower - an edible member of the thistle family. Realizing this, that it was a flower bud just like my another favorite capers , I knew I had to make a dish honoring them both. I use capers all the time, but seldom with artichokes. This recipe is a delicious pairing of two wonderful flowers!

2 cloves garlic, peeled and minced
One baguette, sliced in half lengthwise
2 tablespoons olive oil
1 12-ounce jar artichoke hearts
1/2 cup pickled capers (another flower bud), rinsed and drained
salt and pepper
1/2 inch of red onion, thinly sliced
1 small log goat cheese
Shaved Parmesan cheese

  1. Lay sliced baguette side by side, and spread half olive oil over each piece.
  2. Then coat each piece with chopped garlic.
  3. Gently toast slices in broiler under low heat. Remove and preheat oven to 300 degrees.
  4. In a medium saucepan, gently caramelize red onion slices. Remove from pan.
  5. In same saucepan, saute capers and artichokes with a little olive oil until golden brown. Remove from heat.
  6. Gently spread goat cheese over both sides of bread (once cooled)
  7. Season with salt and pepper.
  8. Top with the sauteed onions, then capers and artichokes.
  9. Lastly top with freshly shaved Parmesan.
  10. Drizzle a little olive oil over the top and pop in the oven an bake until lightly brown and bubbly.
Cut into slices and enjoy. A nice glass of wine rounds out the taste! Yum!


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