Page 8 - CookBook-2020-V14

ARTICHOKE

BRUSCHETTA

INGREDIENTS INSTRUCTIONS

1 (8 oz) - Package of cream cheese, In a large bowl, use an electric mixer to beat cream cheese until smooth.
softened Blend in mayonnaise and chopped artichoke hearts. Mix in Parmesan,
½ Cup - Mayonnaise mozzarella, and sea salt and beat at high speed until mixture is smooth.
14 Ounces - Ambrosia® Quartered Preheat broiler to high. Dollop a generous amount of artichoke mixture on
Artichoke Hearts (drained & chopped) each baguette slice and spread all the way to the edges (which will prevent
1 Cup - Parmesan cheese, grated them from burning). Arrange bruschetta on a baking sheet. Broil for 2 to 3
1 Cup - Mozzarella cheese, shredded minutes or until topping is bubbly and starts to turn golden brown. Garnish
1 Teaspoon Ambrosia® Sea Salt, Fine with chopped parsley or a light sprinkling of paprika, if desired. Serve hot.
French baguette loaf of bread, cut at an angle
1
into /3-inch slices Alternatively, the artichoke mixture may be spread in a pie plate or similar
Fresh chopped parsley or paprika, for garnish baking dish and baked at 350°F for 25 to 30 minutes, until hot and bubbly
(you may broil for a couple additional minutes to brown the top). Serve as a dip
with baguette slices, assorted crackers, or tortilla chips.