I would suggest serving these hot from the oven, because after they sat around for a little bit they got chewy rather than crunchy, and the topping is best piping hot. I didn't change anything from the original recipe so I will just link you over to Big City Cooking to see it!
Tuesday, May 12, 2009
Bruschetta with Artichoke Tapenade
I was looking for an easy little appetizer to make for Mother's Day and these popped up in my Google Reader. This is the perfect little app - a nice mix of flavorful ingredients with not too much prep time! The different cheeses blend together nicely with the marinated artichokes.