Walnut & Artichoke Pesto BruschettaThough this Walnut & Artichoke Pesto Bruschetta may be a new recipe, bruschetta dates back to the 15th century and is a toasted bread that can have a variety of savory toppings, most typically, tomatoes, basil and garlic.

The name comes from the Italian word bruscare, which means “to roast over coals”. The proper pronunciation is broo-skeh-tah, though the more Americanized pronunciation broo-sheh-tah is acceptable too.

This Walnut & Artichoke Pesto Bruschetta recipe is one of my favorite variations of Bruschetta and is makes a great antipasto to a fine Italian meal.

8 Slices Rustic Bread
1/4 Cup Olive Oil

2 Cups Artichoke Hearts
1 Clove Garlic
1/2 Cup Toasted Walnuts
1/4 Cup Basil
1/3 Cup Olive Oil
1/2 Cup Parmesan, plus 2 Tbls. for garnish

Preheat oven to 375 degrees. Brush bread slices with olive oil and grill both sides. Coarsely chop remaining ingredients in a food processor. Generously spread mixture on one side of grilled toasts. Bake in the oven for 6-8 minutes. Garnish the Artichoke Pesto Bruschetta with shredded parmesan.

Serves 6-8.

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Recipes include Garlic Mushrooms with Gremolata, Roasted Artichokes with Pine Nuts, and Smoked Salmon with Lemon Pepper Cream.

Handle Cutting BoardHandled Cutting Board: Made of solid olive wood and perfect for serving your bruschetta.

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