Host Jeff Mauro's Roasted Pepper and Artichoke Bruschetta, as seen on Food Network's The Kitchen, Season 11.
Recipe courtesy of The Kitchen

Roasted Pepper and Artichoke Bruschetta

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  • Level: Easy
  • Total: 25 min
  • Active: 5 min
  • Yield: 4 to 6 servings



  1. Preheat the oven to 400 degrees F.
  2. Brush the baguette slices with the olive oil and place on a baking sheet. Toast until crisp but still slightly tender on the inside, 6 to 8 minutes. Let cool to room temperature.
  3. In a medium bowl, combine the artichoke marinade, artichokes and roasted red pepper and season with salt and pepper. Toss to coat.
  4. Spoon the artichoke and pepper mixture on the toasted baguette slices. Drizzle each with a little bit of the marinade.