Bruschetta, but better.
I’ve already gone into detail about the importance of Thanksgiving appetizers.
They must be rich enough to say “I’m celebrating Thanksgiving,” but not too heavy.
They must also be easy because you might have some other things to cook. You could make the artichoke mixture the night before, and just broil it up the day of. If you want to get super easy you could even have people dip their own bread in the artichoke mixture.
Miles doesn’t like tomatoes (who raised him?) so this is perfect, even though it still has a few (I like them).
*Yields enough to cover about one large baguette
- 1 8.5 oz (drained) can of artichoke hearts (kept in water, not oil)
- 3-4 Roma tomatoes, seeded and diced
- 1 large clove garlic, grated on a microplane or as finely chopped as possible
- 20 or so pitted kalamata olives, finely chopped
- 1 Tbsp finely chopped fresh parsley
- pinch of sea salt
- pinch of fresh ground black pepper
- 1 cup crumbled feta
- 1 fresh crusty baguette, toasted (cut either into pieces like I did, or lengthwise and then cut it when it comes out. I think cutting it into small pieces first is easier).
- Combine everything but the baguette, EVOO and feta in a mixing bowl and combine.
- Drizzle with a bit of olive oil to moisten
- Cut a baguette either into slices and toast before you add the mixture on top.
- Top with feta and broil until cheese is a little melty (feta doesn’t get super melty, just a little softer and a little golden brown).
- Drizzle with a little olive oil and a little sprinkle of sea salt.
- Serve immediately.