Artichoke Onion Bread
Artichoke Olive Toast

A lovely combination of artichoke, mushroom, onion and olive all sauteed in our Spicy Calabrian Pesto Olive Oil makes a delicious topping for long Italian bread.  Invite your friends.

1/2 15 oz. can artichokes, chopped

4 oz. mushrooms, chopped

1 cup chopped red onion

1/3 cup olive slices

1/3 cup Spicy Calabrian Pesto, Garlic, or Tuscan Herb Olive Oil, divided

1/3 teaspoon salt

1/3 teaspoon freshly ground black pepper

4 oz. mozzarella, grated

4 oz. pepper jack or other cheese that melts a bit, grated

1 15 inch Italian baguette*

Preheat oven to 375.   Place parchment on a large baking sheet.

 

In a skillet, heat half the olive oil.  Add the artichokes, mushrooms and red onion.  Saute until glossy and most of the liquid has evaporated, 6-7 minutes.  Add the olives and mix.  Taste and add the salt and pepper to your liking.

Cut the bread in half lengthwise.  Brush with the remaining olive oil.  Mix the cheeses into the artichoke mixture.  Fill the bread with the artichoke mixture, pressing it to keep it in place.

Bake until the cheese melts and the edges of the bread toast, about 20 minutes.  Remove from the oven and let cool 5 minutes before cutting into slices.

* I use a slightly wide Italian bread loaf so there is more room to pack on the topping.  If you use a French baguette, get a longer one since they're narrower.